Grilled Polenta

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.

Course Side Dish

Cuisine Italian

Diet Vegan

Keyword bruschetta, polenta, polenta bruschetta

Prep Time 10

Cook Time 15

Chill Time 30

Total Time 55

Servings

Calories 151kcal

Author Chris Mosler | Thinly Spread

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

UK Measurements - US Measurements

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

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition