Description
Grilled polenta recipe, cheesy side dish, crispy polenta bites, easy comfort food, dinner inspiration.
Ingredients
Units
Scale
- 5 cups water
- 1 vegetable stock cube
- 1 1/2 cups cornmeal
- 2 tablespoons butter or margarine
- Fresh ground pepper to taste
- 3/4 cup grated cheddar
- Feta cheese to garnish
Instructions
- Bring the water with vegetable stock to a rapid boil (or just use stock, if you have on hand) in a large pot.
- Turn the heat down to medium-low and pull the pot right off the stove.
- Whisk while adding cornmeal slowly.
- Whisk thoroughly to avoid any lumps until well combined, and then place back onto the heat.
- Keep stirring to ensure the mixture stays smooth, you may need to add a few more tablespoons of water if the mixture is too dry.
- Cover and allow to cook for about 30 minutes, adjust the heat so that it steams but doesn’t spatter, and stir occasionally.
- Remove from heat and add pepper, butter, and cheese.
- Stir to melt and combine.
- Pour into a lined 9×13 dish and allow to cool in the fridge.
- Give it at least 30 minutes in the fridge.
- Preheat the broiler in the oven.
- Once set, preheat the broiler in the oven.
- Remove the polenta from the dish and slice into individual portions. I got 16.
- Place onto a baking dish and sprinkle feta over the top.
- Place under the broiler just until heated through and starting to brown on top.
- Serve with a sauce, just use it to lap up meat sauce/juices.
Notes
Created, Prepared, Tried, and Tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
