Grilled Polenta Rounds Recipes

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GRILLED POLENTA

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9



Grilled Polenta image

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.

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

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



Grilled Polenta image

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

1 1/2 cups polenta
1 1/2 teaspoons salt
1 1/2 tablespoons unsalted butter
Extra virgin olive oil for grilling

GRILLED POLENTA ROUNDS WITH AVOCADO SALSA

I found this recipe in the Australian Woman's Day magazine. I made them as an appetiser for a dinner party and they were well received. They are quick and easy to make and can be prepared well before guests arrive. I added a whole avocado into the salsa because I love it. The only other change I would consider would be to use tomato in place of some or all of the capsicum in the salsa. I like capsicum, just not as a main ingredient! Cooking time includes the 3 hours chilling time.

Provided by Sazza

Categories     Lunch/Snacks

Time 3h35m

Yield 18 rounds, 4-6 serving(s)

Number Of Ingredients 9



Grilled Polenta Rounds With Avocado Salsa image

Steps:

  • Lightly grease and line an 18 x 28cm slice pan with baking paper.
  • In a large saucepan, bring stock and water to boil. Gradually add polenta, stirring constantly. Reduce heat and cook, stirring 5-10 minutes until polenta thickens.
  • Stir in cheese and season to taste.
  • Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
  • Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
  • Preheat char-grill or barbecue on high. Grease lightly with oil. Char-grill rounds for 3-4 minutes each side, until polenta is crisp and browned.
  • Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
  • Serve polenta topped with avocado salsa.

2 cups chicken stock
2 cups water
1 cup polenta
1/2 cup parmesan cheese, finely grated
1/2 red capsicum, seeded and finely chopped
1/2 yellow pepper, seeded and finely chopped
1/2 avocado, stone removed, peeled, finely chopped
1/4 cup fresh coriander, finely chopped
2 limes, juice of

CRISPY POLENTA MEDALLIONS

Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.

Provided by Martha Rose Shulman

Categories     dinner, snack, appetizer, side dish

Time 50m

Yield Serves 8 to 12 as an hors d'oeuvre

Number Of Ingredients 6



Crispy Polenta Medallions image

Steps:

  • Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
  • Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
  • Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).

1 recipe Soft Anson Mills Polenta
2 to 3 tablespoons olive oil, as needed
Blue cheese or gorgonzola (about 1 ounce)
Romesco Sauce (about 1/4 cup)
Marinara Sauce (about 1/4 cup)
Green Pipian (about 1/4 cup)

GRILLED POLENTA ROUNDS

Take 2 frozen orange juice cans, empty, wash and dry. These will be used to mold the polenta into tube shapes that you can then cut into rounds.

Provided by GinnyP

Categories     Vegan

Time 1h32m

Yield 6 serving(s)

Number Of Ingredients 3



Grilled Polenta Rounds image

Steps:

  • In a medium saucepan, over high heat, bring the water to a boil.
  • Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
  • Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
  • Transfer the hot polenta into a clean empty orange juice cans.
  • Let cool and then refrigerate until firm.
  • Open the end of the cans with a can opener and shake polenta out or push it out.
  • Cut into 1/2" slices.
  • Grill or saute polenta rounds in olive oil or butter.

Nutrition Facts : Calories 73.6, Fat 0.7, SaturatedFat 0.1, Sodium 784.6, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6

3 cups water
2 teaspoons salt
1 cup cornmeal

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