GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS
Provided by David Tanis
Categories dinner, weekday, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
- For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
- On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.
GRILLED POLENTA
Grilled polenta makes a great side dish if you're grilling meat or fish; it's also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they're thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves six to eight
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
- Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED POLENTA WITH STRAWBERRIES
Grand Marnier® adds a delicate flavour to an old (adult) family favorite. Prepare the berries and allow them to sit on the counter, for no longer than 30 minutes, while you prepare the rest of the meal.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place the sliced strawberries into a small bowl, add sugar and brandy, and stir to coat. Let stand while you prepare the polenta.
- Cut polenta into eight 1/2- to 3/4-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly spray the grate.
- Grill the polenta slices for 7 to 10 minutes per side, turning once. Place 2 slices on a dessert plate and top with 1/4 of the strawberry mixture.
Nutrition Facts : Calories 137 calories, Carbohydrate 22.3 g, Fat 3.5 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 392.3 mg, Sugar 5.1 g
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