Grilled Polenta
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
58
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil
2
Reduce the heat, slowly whisk in the polenta and season with pepper
3
Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes
4
Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan
5
Continue to stir until well combined and very thick, taste for seasoning adjustment
6
Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side
7
Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top
8
Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set
9
(This can also be done up to 1 day ahead
10
) Preheat a grill to medium
11
When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter
12
Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side
13
Arrange the polenta on a serving platter and serve hot