Easy Grilled and Creamy Polenta
Polenta is a traditional side dish in northern Italy. It is commonly made with either fine or coarse cornmeal that is simmered in water or broth until creamy. In this recipe, you will learn how to make a delicious creamy polenta and grilled polenta with basil sauce.
Ingredients
Creamy Polenta:
- 6 cups water or low-sodium chicken broth
- 2 teaspoons sea salt
- 1 ¾ cups yellow or white cornmeal
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- ½ cup parmesan cheese optional
Grilled Polenta with Basil Sauce:
- 4 cups chilled polenta
- 1 cup packed basil leaves
- 1 cup good quality extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 2 to 4 tablespoons extra virgin olive oil for grilling
Instructions
Creamy Polenta:
- In a large heavy saucepot on high heat, bring 6 cups of water or broth to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is soft, stirring often, approximately 20 to 25 minutes. Turn off the heat.
- Stir in the butter and cream until the butter has melted into the polenta. If using, stir in the cheese.
- Butter liberally a glass or ceramic baking dish large enough to hold 4 cups of the polenta. Cover the dish with plastic wrap and place in the refrigerator.
- Enjoy the 2 cups of creamy polenta that is still in the pot for dinner.
Grilled Polenta with Basil Sauce:
- Add the basil, 1 cup of olive oil, salt, and pepper to a blender and process until just combined and smooth. Pour the sauce into a bowl and set aside.
- Preheat your Foreman grill to high with the top closed, approximately 5 minutes.
- While the grill is heating up, prepare the polenta. On a clean cutting board, turn the baking dish of cold polenta over so the polenta slips out. Slice into 1/2” thick rectangles or triangles. If the polenta does not come out easily, just slice in the dish and remove with a spatula.
- Brush both sides of the slices of polenta generously with olive oil. Grill them, in batches, for approximately 7 minutes or until there are nice golden grill marks and the polenta is warmed through.
- Place the grilled polenta pieces on a platter and spoon the basil sauce over the top, as much as you like.
- Serve and enjoy.
Nutrition
Calories: 639kcalCarbohydrates: 34gProtein: 8gFat: 53gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 0.2gCholesterol: 26mgSodium: 1313mgPotassium: 178mgFiber: 4gSugar: 1gVitamin A: 525IUVitamin C: 1mgCalcium: 122mgIron: 2mg
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