If you haven’t tried making polenta before you really should, it can be used as a canvas for many plantiful creations. One of my absolute favourite ways, is to grill it and top it with fresh, grilled veggies.
The polenta can be prepared a head of time which makes it awesome for busy weeknight dinners and easy dinner party entertaining. After the polenta is set (which can be done a day or two ahead of time) it’s brushed with a little olive oil and grilled for a few minutes on each side, to heat through and to get some of those lovely grill marks that remind us of the beauty of a summer bbq. Feel free to switch up the herbs, flavourings and toppings so that this becomes a summer grilling staple.
I’ve had this polenta recipe on my go to list for quite some time. I first made a similar set polenta as as an appetizer for Mark’s, (my husband) Champagne Birthday, and it has become a family favourite. It’s really versatile– you can serve it grilled or chilled, as an appetizer or as a main course. Also, it’s a great alternative to a veggie burger for a plantiful bbq.
Polenta Flavour options:
For this polenta recipe I topped it with grilled grape tomatoes, red onion and fresh parsley for a rustic mediterranean meal, but the flavour combinations are endless. You could try:
- Putting dill and lemon zest into the polenta and top it with an arugula salad;
- Flavouring your polenta with lime, cilantro and chill powder and top with a black bean salsa and guacamole;
- Adding fresh basil and sun dried tomato in the polenta then topping it with grilled peppers, zucchini and eggplant;
- Using fresh oregano and shallots in the polenta base then topping it with wilted spinach and onions and olive tapenade; or,
- Keeping it simple like my son, and dip it in marinara sauce (at least it’s not ketchup).
I’d love to hear how you make it, share your creations in the comment section below!
I like to use a coarse cornmeal for this because it provides a nice texture and looks so rustic smothered in colourful grilled vegetables. However, if you are serving this for a refined crowd, you can use a finer cornmeal.