Grilled Polenta Recipe (2024)

FAQs

How to grill polenta without it sticking? ›

Oil your polenta. I brushed a little olive oil on one side of the polenta before placing them on the grill, and oiled the opposite side while they were cooking. Use a preheated grill to prevent sticking! This is the same as searing meats and seafoods as well.

The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind. Or, use a combination of grinds, which is how I like it.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

Bring 1 qt. of lightly salted water to a boil. Once boiling, slowly pour in the polenta in a thin, steady stream while whisking vigorously. Reduce heat to low, whisking regularly, paying particular attention to the corners of the pan to prevent sticking.

Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

Making polenta is quick and easy and the digestive system loves it. Polenta is high in fiber and low in calories. Due to its neutral taste, it can be combined with various foods and served as breakfast, lunch, or dinner. It is filling and easily digestible.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

Try cooking polenta. You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood.

Top polenta with favorite baked-potato toppings. Make polenta with goat or feta cheese, sundried tomatoes and fresh basil. Serve Mediterranean Polenta Rounds opens in a new tab or Truffled Roasted Mushrooms on Garlic Polenta opens in a new tab as appetizers for your next party.

How do you make Martha Stewart polenta? ›

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Before the introduction of corn (maize) from America in the 16th century, polenta was made from starchy ingredients like farro, chestnut flour, millet, spelt, and chickpeas.

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

Cover the pot and let the polenta cook while you go about making the rest of dinner. Every 10 minutes or so, uncover the pot and give it a good stir to make sure it's cooking evenly and the sides aren't drying out. Thirty to forty minutes later, your polenta is ready for the table.

The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.

It's recommended that you oil the grill and brush some fresh oil on both sides of the polenta squares; this will ensure gorgeous grill marks and the polenta remain intact.