This recipe for Easy Garlicky Grilled Polenta is a gluten free side dish for your BBQ get-together -eaten as is or topped with some wonderful vegetables. These grilled polenta cakes will quickly become one of your favorite BBQ sides for the summer. Who thought grilling polenta could be so easy?
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.
This recipe can easily be divided in half. 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 containers. Then it is just a matter of slicing the rounds and grilling. This way there is no waste.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Barefoot Contessa