Grilled Parmesan Polenta Recipe
Grilled Parmesan polenta served with Mediterranean bruschetta house dressing
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Ingredients
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Polenta
Mediterranean Bruschetta & House Dressing
Finishing & Garnish
Method
Polenta
- 1
- 2
Whisk in polenta
Slowly sprinkle 1 cup coarse cornmeal into the simmering liquid while whisking continuously to prevent lumps. Reduce heat to low.
- 3
Cook until thick
Cook the polenta, stirring frequently with a wooden spoon or heatproof spatula, for 20–25 minutes until thick, smooth, and pulling away slightly from the sides. If it becomes too thick, add up to 2–4 tablespoons warm water or milk to adjust consistency.
- 4
Finish with butter and Parmesan
Remove from heat. Stir in 2 tbs unsalted butter and 3 tbs grated Parmesan until melted and incorporated. Season with 1/2 tsp freshly ground black pepper and additional salt to taste.
- 5
Set and cool
Line an 8x8-inch baking dish or a loaf pan with lightly oiled plastic wrap or parchment. Pour the hot polenta into the prepared pan, spread to an even 3/4–1 inch thickness, and smooth the top. Allow to cool at room temperature 30–45 minutes, then chill in the refrigerator at least 1 hour (or up to 4 hours) until firm.
- 6
Slice for grilling
Turn the set polenta onto a cutting board and peel off the lining. Using a sharp knife, cut into 8 rectangles or 12 smaller pieces (about 1" thick). Brush both sides lightly with olive oil (about 2 tbs total).
- 7
Grill the polenta
Preheat a grill or stovetop grill pan to medium-high heat. Grill the polenta slices 3–4 minutes per side until golden with crisp grill marks. Transfer to a tray and keep warm.
Mediterranean Bruschetta & House Dressing
- 8
Prepare tomato mixture
In a medium bowl combine 2 cups diced roma tomatoes, 1/4 cup finely chopped red onion, 1/2 cup chopped Kalamata olives, 1/4 cup sliced basil, 2 tbs chopped parsley, and 1 minced garlic clove.
- 9
Make dressing
In a small bowl or jar whisk together 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp dried oregano, 1/4 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp freshly ground black pepper until emulsified.
- 10
Toss and rest
Pour the dressing over the tomato mixture and toss gently to combine. Taste and adjust salt, pepper or vinegar as needed. Let sit 10–15 minutes at room temperature to let flavors meld.
Finishing & Assembly
- 11
Plate polenta
Arrange 2 grilled polenta slices per serving on warm plates (serves 4 with 8 pieces).
- 12
Top with bruschetta
Spoon a generous 1/4 to 1/3 cup of the Mediterranean bruschetta mixture over each polenta piece so it slightly spills over the edges.
- 13
Garnish and finish
Finish each plate with 1/2 tbs extra grated or shaved Parmesan, a few fresh basil leaves, and a light sprinkle of lemon zest if using. Drizzle a small amount (about 1 tsp) extra virgin olive oil over the top and season with freshly ground black pepper to taste.
- 14
Serve
Serve immediately while polenta is warm and bruschetta is at room temperature. Leftover grilled polenta can be stored refrigerated up to 3 days and reheated on a grill pan.