Polenta is a traditional Italian side dish made from ground corn meal. You can eat it soft, bake it or grill it. Since there's been a heat-wave throughout the midwest, I'm dying to fire up the grill and enjoy a meal on my deck, so I'll be grilling my polenta tonight.
You can serve this grilled polenta with corn and mascarpone cheese as a side with your burgers or as the main course- either way it will leave your guests satisfied! I served it instead of a "bready" side, along side my greek-style light summer pasta.
I recommend preparing the polenta the night before because it needs to go in the fridge to firm up. Then you can just slice it and throw it on the grill!
Makes 6 Large Squares
You'll Need:
Yellow Corn Meal- 1 cup
Water- 3 cups
Olive Oil- 2 tbsp.
Mascarpone Cheese- 4 oz. (Can sub cream cheese if trying to save $ or calories...)
Fresh Corn- 1 cup
Garlic Salt- to taste
Salt & Pepper- to taste
Bring water and olive oil to a boil. Slowly whisk in corn meal a little at a time. Stir constantly for first 3 minutes. Be careful, air bubbles will pop! I wear an oven mit.
Simmer on low heat until thick- anywhere from 15-25 minutes, stirring every few minutes so it doesn't stick. It is done when you scrape the bottom & it pulls back, leaving a space.
Meanwhile cook corn. (I microwave a Steamfresh Bag.)
Season polenta with salt, garlic salt & pepper. Stir in mascarpone cheese and corn right before taking off heat.
Pour into sprayed 7 x 11 pan. Refrigerate 30 min-1 hour, or until firm.
Cut polenta into individual portion-sized squares. Brush both sides with olive oil.
Grill each side of polenta 3-4 minutes or until grill marks form. Remove from grill and top with shredded cheese and more salt if desired.
Ranch or sour cream make a nice easy dip.
You can serve this grilled polenta with corn and mascarpone cheese as a side with your burgers or as the main course- either way it will leave your guests satisfied! I served it instead of a "bready" side, along side my greek-style light summer pasta.
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| Image courtesy of BonAppetit |
I recommend preparing the polenta the night before because it needs to go in the fridge to firm up. Then you can just slice it and throw it on the grill!
Makes 6 Large Squares
You'll Need:
Yellow Corn Meal- 1 cup
Water- 3 cups
Olive Oil- 2 tbsp.
Mascarpone Cheese- 4 oz. (Can sub cream cheese if trying to save $ or calories...)
Fresh Corn- 1 cup
Garlic Salt- to taste
Salt & Pepper- to taste
Bring water and olive oil to a boil. Slowly whisk in corn meal a little at a time. Stir constantly for first 3 minutes. Be careful, air bubbles will pop! I wear an oven mit.
Simmer on low heat until thick- anywhere from 15-25 minutes, stirring every few minutes so it doesn't stick. It is done when you scrape the bottom & it pulls back, leaving a space.
Meanwhile cook corn. (I microwave a Steamfresh Bag.)
Season polenta with salt, garlic salt & pepper. Stir in mascarpone cheese and corn right before taking off heat.
Pour into sprayed 7 x 11 pan. Refrigerate 30 min-1 hour, or until firm.
Cut polenta into individual portion-sized squares. Brush both sides with olive oil.
Grill each side of polenta 3-4 minutes or until grill marks form. Remove from grill and top with shredded cheese and more salt if desired.
Ranch or sour cream make a nice easy dip.
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