Grilled polenta, crisp on the outside, soft and creamy on the inside is a useful and delicious alternative to potatoes or rice it is fabulous for mopping up sauces and the juices from stews and casseroles. Light but filling, it is very moreish!
Cooking with Polenta
I make my polenta with the quick cook polenta which is now so easy to find in whole food stores and on supermarket shelves.
I love it just cooked and spooned. hot, onto a plate instead of mashed potato but it is even more fabulous grilled so that it is crispy on the outside and soft and comforting on the inside.
Chop it into fingers instead of triangles and, Hey Presto, Polenta Chips!
Tips for Perfect Polenta
Instant or quick-cook polenta is very easy to make. All you need to do is:
- Have a nonstick saucepan of salted boiling water or vegetable stock ready and bubbling on your ring (check the packet for quantities)
- Pour the polenta into the boiling water in a long steady stream rather than just chucking it all in at once. This prevents the polenta from going lumpy.
- Stir, constantly, for about 5 – 10 minutes or until all the water has been absorbed and the polenta is beginning to pull away from the sides of the pan.
- WARNING Polenta bubbles and spits like hot mud so use a long-handled spoon to stir it!
- Remove from the heat and add any extra flavourings you desire. Serve straight away as a hot mash or spread it on an oiled baking sheet and leave it to chill and set if you are going to grill it.
Grilled Polenta
Grilling polenta is very simple. When I cooked this batch I used a grill press which gives it these lovely seared lines.
You can also:
- griddle it in a heavy cast iron griddle pan.
- pop it under a hot grill in your oven for a few minutes.
- Bake it in a hot oven for 10 minutes, turning once.
Extra Flavourings for Grilled Polenta
Grilled polenta is a very adaptable thing and it is very easy to add extra flavour to it to complement your accompaniment. Stir any flavours through while it is still hot before pouring it onto a baking sheet to chill and set.
You could add
- cooked sweetcorn kernels (I use frozen ones).
- dried chilli flakes or chopped fresh chilli
- grated vegan cheese or nutritional yeast for a cheesy flavour.
- fresh herbs. Rosemary and thyme work particularly well.
- freshly ground black pepper.
- pumpkin seeds for a bit of crunch.
I added dried chipotle chilli flakes here for a bit of heat and that lovely smokey taste and some chopped fresh rosemary for an aromatic flavour burst.
I served my grilled polenta with my simple Vegan Creamy Mushrooms and some braised pak choi – divine!
More Serving Suggestions
You might also like to try grilled polenta with:
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Grilled Polenta
Ingredients
- 160 g instant polenta
- 1 litre vegetable stock
- 2 tsp dried chilli flakes/dried herbs (or to taste)
- salt and freshly ground black pepper
Instructions
- Lightly grease a large baking sheet with olive oil
- Bring the vegetable stock to the boil in a medium sized non stick pan
- Pour in the polenta in a constant steady stream
- Reduce the heat to low and simmer, stirring, for about 5 minutes or until all the water has been absorbed. It will be bubbling like a mud monster so take care that it doesn't spit at you.
- Remove from the heat, stir in the chilli flakes or herbs
- Add salt and pepper to taste
- Spoon the hot polenta onto the prepared tray
- Spread evenly using a butter knife, it should be about 1.5cm thick, shape into a rough rectangle
- Leave to cool and set for 30 minutes to an hour
- Preheat the grill to high or heat a griddle pan until it is smoking
- Cut the polenta into quarters cut each piece in half on the diagonal to give you 8 triangles
- Brush very lightly with oil
- Grill or griddle for 4-5 minutes on each side until crisp and golden
- Serve two wedges of polenta per person with the topping of your choice
Notes
Nutrition
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