grilled polenta -- how?
i've purchased pre-made polenta from my grocery store and have had great luck with it in the past when baked or broiled. how about grilling it? i'm worried about it sticking/falling apart/etc. any advice on pulling off this maneuver?
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5 Comments:
i don't know how the pre-made polenta would be - but i grill my leftover polenta sometimes.... i usually make it in lasagna pan so it's in big squares. what i'll do is slice the squares about 2 - 4 inches thick, then make sure your grill is very HOT and well seasoned. you can brush a little olive oil over the grates, but watch the flames. put your polenta slices on and don't move them until they are ready to be moved or you'll tear off the nice brown skin. then i usually brush them with a little pesto or something when i take them off the grill.... they make really good appetizers.
pooch at 10:03AM on 06/09/09
If you choose to make your own polenta, don't use the the quick cooking kind. Whatever they do to make it cook quickly makes it fall apart when you try frying it. There is usually a warning on the box.
LearP at 10:27AM on 06/09/09
I have used the pre-made tube polenta. It makes a quick side. I cut into 1-1.5 inch rounds. Brush rounds with olive oil, season with salt and pepper. As Pooch said, you need a very hot grill, brushed with oil. don't move or they will stick. depending on how crispy you like it, cook 3-5 minutes on each side.
Some ideas on how to serve them
- topped with bruschetta
- topped with fresh mozzarella, tomato, and basil (or pesto)
- drizzled with pesto (or basil dressing) and Parmesan cheese.
- topped with a grilled vegetable bruschetta (zucchini, eggplant, etc)
Good luck
GrimChef at 12:28PM on 06/09/09
thanks all! i'm planning on serving it along side grilled eggplant and asparagus, with a crunchy baguette and dipping oil. *fingers crossed*
kristygarr at 12:47PM on 06/09/09
Depends on how firm and moist the prepared polenta is. If using the store bought, maybe try in a vegetable grilling basket first, which has smaller grates. And spray heavily with non-stick spray or brush with olive oil to prevent sticking.
An indoor grill pan might be a good experiment to try first, too :-)
-Dawn
Wicked Good Dinner
WickedGoodDinner at 11:44AM on 06/10/09