Polenta Grigliata Con Zucca E Pecorino Recipe

Boil liquids

Combine 5 cups water, 1/2 cup milk and 1 tsp fine sea salt in a medium heavy-bottomed saucepan. Bring to a steady simmer over medium heat.

Whisk in polenta

Gradually pour 1 1/2 cups coarse cornmeal into the simmering liquid in a steady stream while whisking to prevent lumps. Reduce heat to low immediately.

Cook and stir

Cook the polenta, stirring frequently with a wooden spoon or heatproof spatula, until thick and pulling away slightly from the sides, about 25–30 minutes. If it becomes too thick, add up to 2–4 tablespoons hot water or milk to adjust texture.

Finish with butter and seasoning

Stir in 2 tablespoons unsalted butter, 1/2 tsp freshly ground black pepper and taste for salt; adjust if needed. Remove from heat.

Set polenta in pan

Grease a shallow 9x9-inch or similar baking dish with a little olive oil. Pour the polenta into the dish and spread to an even thickness about 3/4-inch (2 cm). Smooth the top with a spatula. Allow to cool uncovered at room temperature until firm, about 45–60 minutes, or refrigerate 20–30 minutes to speed up setting.

Cut and oil

Once firm, invert the polenta onto a cutting board and cut into 8–10 rectangles or wedges. Brush both sides lightly with extra-virgin olive oil (about 1–2 tbs total) so they won’t stick to the grill.

Grill polenta

Preheat a grill or heavy grill pan to medium-high. Grill polenta pieces 3–4 minutes per side until golden char marks appear and edges are slightly crisp. Transfer to a plate and keep warm.

Preheat oven

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss squash with seasonings

In a large bowl, combine the peeled and sliced/cubed butternut squash with 2 tablespoons olive oil, 1 tsp chopped rosemary, 1 minced garlic clove, 1/2 tsp smoked paprika (optional), 3/4 tsp fine sea salt and 1/4 tsp black pepper. Toss until evenly coated.

Arrange and roast

Spread the squash in a single layer on the prepared baking sheet, leaving small gaps so pieces roast rather than steam. Roast for 20–25 minutes, turning once halfway through, until edges are caramelized and flesh is tender when pierced with a fork.

Finish squash

If pieces are large, you can halve or roughly chop them after roasting to make bite-sized pieces for plating. Taste and adjust seasoning if needed; keep warm or reheat briefly on the grill pan before assembling.

Plate polenta and squash

Arrange 2–3 grilled polenta pieces per serving on warm plates. Top each piece with roasted butternut squash, distributing evenly.

Add Pecorino and garnish

Generously shave or grate Pecorino Romano (about 2–3 tablespoons per serving) over the polenta and squash so it melts slightly from the residual heat. Sprinkle with 1/2 tsp lemon zest, 2 teaspoons chopped parsley per serving, and a pinch of red pepper flakes if using.

Finish with oil or balsamic

Drizzle each plate with a small teaspoon of high-quality extra-virgin olive oil or a few drops of aged balsamic for contrast.

Serve

Serve warm as a main for two to three people or as a starter for four. Leftovers keep refrigerated for 2–3 days; reheat on a grill pan to restore crispness.