Image default
Cooking + Entertaining

Grilled polenta: the versatile and tasty recipe

Grilled polenta: the versatile and tasty recipe


Water at room temperature

extra virgin olive oil

There grilled polenta it is a delicious and versatile recipe, an alternative preparation to classic polenta. Perfect to be enjoyed with cold cuts and cheeses, such as antipasti or for an aperitif with friends, it’s also a great idea to recycle leftover polenta, perhaps from a Sunday family lunch.

Preparing it at home is very simple: simply cook the polenta according to the instructions on the package, pour it into an oiled pan, level it in an even layer and let it cool. At this point you will need to get many rectangles and then grill them on a very hot plateuntil crispy and golden on both sides.

Once ready, the grilled polenta can be served as an accompaniment to a second course of meatsuch as beef stew, or fish: it is exceptional especially with cod. You can also enjoy it with a soft cheese, to be placed on the hot polenta rectangles, so that it melts, but also with pan-fried mushrooms which will make the preparation very tasty.

If you wish, you can also combine it with other seasonal vegetables, cooked and in salads, or use it instead of window to complete your meal. It’s a quicker variation of baked polenta sticks, but if you want to shorten the cooking times even further, we recommend using instant polenta. For a more rustic variation, replace a small portion of the cornmeal with buckwheat.

To prevent it from sticking, it is important that the pan and the plate in which it is then grilled are well greased with oil (and the hot grill).

Find out how to make grilled polenta by following the step-by-step procedure and tips. If you love polenta, don’t miss these traditional and more creative recipes in which it is the star.

How to prepare grilled polenta

Pour the water into a saucepan, put it on the fire and bring it to a boil; add a pinch of salt and add the corn flour 1.

Stir continuously with a wooden spoon to avoid lumps forming 2.

Cook the polenta for about 40 minutes 3.

Brush a rectangular skillet with a drizzle of oil 4.

Pour the polenta into the pan 5.

Level with a putty knife to an even thickness 6 and let cool for at least half an hour.

When the polenta is cold, take it out of the mold and cut it into regular strips with a knife. 7.

Finally, cut out rectangles 8.

Heat a lightly greased grill and place the polenta rectangles on it. 9. Cook for 4-5 minutes until lightly browned. Continue until you have grilled all the polenta rectangles.

Serve the grilled polenta hot ten.


Grilled polenta can be stored A few days in the refrigerator, in a special airtight container.

New posts