Fire up the grill because this week we are talking barbecue! I can’t wait to share this recipe for Easy Garlicky Grilled Polenta with all of you. And if you are looking for some BBQ inspiration, today’s your lucky day! A group of tastemakers from the Sunday Supper Movement and I will be sharing a fantastic variety of BBQ’d foods, including desserts with all of you. So be sure to scroll down to the bottom of this post. I would like to add that so many of these recipes can just as easily be achieved with an indoor grill.
I have such a soft spot for polenta. I think I could eat it for breakfast, lunch and supper.
Polenta was a staple growing up in my house. It would usually make an appearance for Saturday supper, served with a Simple Marinara Sauce and sprinkled with lots of Parmesan cheese. My mom would also make it and then bake it like a pizza. If interested in her signature recipe for Rustic Polenta Pizza with Herbs, just click on the highlighted recipe link.
This recipe for Easy Garlicky Grilled Polenta has its humble beginnings in a heavy bottomed pot. It’s important to have all your ingredients measured and kitchen equipment (i.e. whisk and spatula) ready as this recipe comes together very quickly. You really don’t have time to start measuring your ingredients once you get the recipe underway. Believe me when I tell you, when garlic gets burnt it has a bitter taste, which very few people will appreciate.
So we start by drizzling some olive oil (and a little butter) in the pot; heat and sauté the minced garlic and herbs for about one minute. Then, it’s just a matter of adding the liquids and bringing the whole mixture to a boil.
At this point, remove the mixture from the heat and slowly whisk in the cornmeal. (I usually use a combination of coarse and fine cornmeal). Return the pot to the heat and continue to whisk until the mixture begins to thicken and starts to boil. Be careful not to burn yourself as the mixture will create air bubbles that pop.
Once the mixture has slightly thickened, remove from heat, incorporate the cheese and pour in a pan. (I will often use a glass Pyrex pan measuring 9 x 13). It then needs to spend a couple of hours in the refrigerator to firm up. I usually remove the polenta from the fridge one hour before I plan on grilling it. I then cut the polenta in triangle shapes. Once your grill is ready, brush both sides with some olive oil. Grill the polenta and enjoy!
Origins of the recipe for Easy Garlicky Grilled Polenta:
I have a few “food” obsessions and polenta is definitely one of them. I remember the first time I saw this recipe for Easy Garlicky Grilled Polenta. It was in the food section of my local paper almost 15 years ago. The recipe was adapted from the one and only Barefoot Contessa. I knew it would be tasty, but I wanted to make a lighter version. So I kept just a quarter of the butter, and I replaced the cream with vegetable stock. I’ve been making this recipe for years and it is always well appreciated.
I love the convenience of this recipe… it can be made up to 24 hours before you need to grill it. Once it’s made, just refrigerate it and then it’s just a matter of brushing both sides with some olive oil and barbecuing it. (As a side note, the polenta can also be pan-seared). It is great on its own or it can be topped with some Marinated Roasted Bell Peppers or grilled cherry tomatoes. If you like eggplant, this recipe for Lina’s Baked Eggplant Caponata is just fantastic with the polenta.
And there you have it, a super simple recipe for Easy Garlicky Grilled Polenta for your barbecue get-togethers. A great side dish that can be eaten as is or topped with some wonderful vegetables. Have fun grilling!
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon minced garlic (about 3-4)
- 1 tablespoon minced rosemary, fresh
- pinch crushed red pepper flakes
- ½ teaspoon salt (see note)
- pinch pepper
- 5 cups vegetable broth
- 2 cups milk (1%)
- 1 cup fine cornmeal
- 1 cup coarse cornmeal
- ½ cup freshly grated Parmesan cheese
- olive oil for brushing
- Spray 9 x 13 inch pan with non-stick spray. Set aside.
- In a large, heavy pot, heat the olive oil and butter.
- Add the garlic, rosemary, crushed red pepper flakes, salt and pepper.
- Sauté the herbs for about one minute.
- Add the vegetable broth and the milk and bring to a boil.
- Remove the saucepan from the heat and slowly whisk in the cornmeal.
- Return the saucepan to the heat and stir with a wooden spoon until mixture begins to thicken and starts to boil. Be careful not to burn yourself (this takes just a few minutes).
- Remove from heat.
- Add the cheese and stir to combine.
- Spread polenta in a 9 x 13 inch pan (I will use a glass Pyrex dish).
- Refrigerate until firm.
- Remove the polenta from the fridge one hour before grilling it.
- Cut the polenta in triangle shapes (or whatever shape you prefer).
- Brush both sides with some olive oil.
- Grill the polenta a few minutes on each side until heated through.
Please include a couple of hours for the polenta to firm up in the fridge.
The amount of salt added depends on personal taste. Feel free to adjust.
If you want polenta rounds, you can place the polenta in a small well oiled cans or other cylindrical container. Then it is just a matter of slicing the rounds and grilling. This way there is no waste.
For this recipe, I used Cookina B241660 Barbecue Reusable Cooking Sheet.
Thanks for dropping by.
Ciao for now,
ONE FINAL THOUGHT ABOUT #SUNDAYSUPPER…
Every Sunday, there is a wonderful group of bloggers called the #SundaySupper tastemakers that collaborate together on a theme. As was mentioned, today’s theme was Throw Something on the Barbie and I think you’ll agree the line-up of recipes is totally amazing!
I would like to thank the event host for this event Sue Lau from A Palatable Pastime. Thanks Sue!
If you have a chance you should really check out these great recipes contributed by these wonderful food bloggers.
Buona Domenica e Buon Appetito!
- Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks
Let’s Get This BBQ Started!
- Bruschetta with Grilled Bread by Wholistic Woman
- Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
- Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch
- Grilled Loaded Steak Nachos by From Gate to Plate
The Main Event
- Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
- Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
- Buffalo Chicken Wing Burgers by Red Cottage Chronicles
- Chicken Mazatlan by Palatable Pastime
- Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
- Grilled Corn, Zucchini and Chicken Mexican Foil Packets by Simply Healthy Family
- Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
- Grilled Duck with a Red Wine Reduction by Monica’s Table
- Grilled London Broil Steak Tacos by The Freshman Cook
- Grilled Pork and Pineapple Salad by Caroline’s Cooking
- Grilled Ribeye with Simple Spice Rub by Cooking Chat
- Grilled Salami Sandwich by Magnolia Days
- Grilled Skirt Steak with Chimichurri Sauce by Angels Home Sweet Homestead
- Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
- Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
- Hawaiian Chicken Kebabs by Moore or Less Cooking
- Honey Balsamic Grilled Chicken by Alida’s Kitchen
- Honey Mustard Grilled Pork Chops by My World Simplified
- How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
- Lamb Burgers by Positively Stacey
- Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
- The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm
On a Side Note
- Easy Grilled Articholes by April Golightly
- Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
- Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
- Grilled Corn with Herb Butter by My Imperfect Kitchen
- Grilled Vegetable Pasta Salad by Cookin’ Mimi
Saucy Sentiments and Rebellious Rubs
- Grilled Banana Boats in Foil Packets by Our Good Life
- Grilled Blackberry Peach Crumble by The Crumby Cupcake
- Grilled Blueberry Cobbler by That Skinny Chick Can Bake
- Grilled Dessert Pizza by Baking Sense
- Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
- Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
- Super Simple Grilled Peaches by And She Cooks
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement