How to Make Grilled Polenta (and Why You Should)

Grilled polenta is something most grillmasters haven't made—but this crispy and unexpected side dish is so worth a shot!

Polenta is a classic Italian dish fabricated with boiled cornmeal. (Like Italy'due south take on Southern grits.) It tin can be eaten as a hot porridge that'due south served beneath rich stews or roasted meats, or shaped into circles or squares to make a side dish. It's the squares we're after hither—they're perfetto when tossed on the grill to serve with anything barbecued.

How to Brand Grilled Polenta

Ingredients

• 1 tablespoon chopped shallot
• 1/4 cup olive oil
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• iii garlic cloves, minced
• 1/2 teaspoon stale oregano
• ane/2 cup white wine or chicken broth
• 3 cups chicken goop
• 1/3 loving cup chopped seeded tomatoes
• 1/2 teaspoon common salt
• 1 cup cornmeal

Instructions

Pace 1: Start simmering

In a big heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a eddy. Reduce estrus; simmer, uncovered, for 5 minutes.

Step 2: Boil away

Add the broth, tomatoes and table salt; bring to a boil. Reduce to estrus to a gentle boil; slowly whisk in cornmeal. Melt and stir with a wooden spoon for 15-xx minutes or until polenta is thickened and pulls away cleanly from the side of the pan.

Step 3: Cool down

Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, almost thirty minutes. You lot can either shop the cooked polenta in your refrigerator, or grill information technology right away.

Pace four: Burn up the grill

Cut polenta into nine squares. Grill, covered, over medium oestrus for 5-7 minutes on each side or until well-baked and gilt brown. Serve with barbecued ribs or craven, steak or anything else that'south rich and savory.

How to Store Cooked Polenta

You tin can make a big batch for the week ahead. Store cooked polenta in an air-tight container for up to iii days in your neatly organized refrigerator. This is perfect if yous want to grill up some other round later in the week, but won't take the prep fourth dimension to cook some other batch. Don't forget the clandestine sauce!

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Source: https://www.tasteofhome.com/article/grilled-polenta/

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