Grilled Polenta

Grilled Polenta ~

Lightly seared on the outside and creamy on the inside, this polenta-on-the-grill is loaded with savory flavor!

Serve with Zucchini Rice and Grape Tomato Salad.

This post was updated on February 17, 2025.

Grilled Polenta Recipe

Grilling season is here—a great time to try something new beyond the usual veggie burgers. Grilled polenta is a fun way to bring a creative twist to your summer grill lineup.

To prepare polenta on the grill, we start by mixing quick-cooking polenta with a few seasonings, butter, and Parmesan cheese. Then allow the soft polenta to set until it becomes firm so that it holds its shape on the grill. Once set, slice it into pieces and grill each side until nicely seared with visible grill marks, ensuring a pleasant texture and a well-balanced flavor.

​Grilled polenta is an incredibly versatile dish. Grilled polenta
 is an incredibly versatile dish. It works well as a hearty side dish or as a main course topped with grilled mushrooms, marinara sauce, or a drizzle of Homemade Basil Pesto.

Ingredients for Grilled Polenta

You will need the following:

• 3 cups water
• 2 teaspoons salt
• 1 1/2 cups quick-cooking polenta, medium or coarse grain
• 1 teaspoon ground black pepper
• 1/3 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons butter, plus more for the pan
• 3/4 cup Parmesan, shredded
• 2 tablespoons olive oil, for grilling

Ingredient Notes

• Quick-Cooking Polenta: Quick-cooking polenta (medium or coarse grain) provides a creamy texture and speeds up the preparation while allowing flavors to meld beautifully.
• Ground Black Pepper: A light sprinkle adds a gentle kick that complements the herbs perfectly.
• Dried Thyme & Dried Oregano: These herbs contribute an earthy, aromatic note; if using fresh herbs, use about twice the amount and add sparingly.
• Butter: Adds richness and helps bind the flavors together for a velvety finish.
• Parmesan Cheese: Freshly shredded Parmesan infuses the dish with a nutty, savory depth. Regular or vegan cheese works equally well in this recipe.
• Olive Oil:Extra virgin olive oil is used to prevent sticking and add a mild, fruity flavor that enhances the dish.

How to Make Grilled Polenta

STEP ONE: In a medium saucepan over medium-high heat, combine the water and salt. Bring just to a boil then reduce the heat to low.

STEP TWO: Gradually whisk in the polenta and ground black pepper. Continue whisking for 2 minutes, or until the mixture begins to tighten up.

STEP THREE: Stir in the thyme, oregano, 2 tablespoons butter, and Parmesan cheese. Continue stirring until well combined. The mixture will be very thick.

STEP FOUR: Butter a 10-inch springform pan, then use a rubber spatula to spread the hot polenta in the pan, smoothing out the top.

STEP FIVE: Set aside to cool for 30 minutes, or until the polenta reaches room temperature. Cover the cooled polenta with plastic wrap then refrigerate for at least 2 hours and up to a day to set.

STEP SIX: Preheat a gas grill or grill pan to 400°F.

STEP SEVEN: Open the clamps on the springform pan to release the polenta. Use a large knife or pizza cutter to cut the polenta into equal pie shapes.

STEP EIGHT: Lightly oil the grill and brush each side of the polenta with olive oil.

STEP NINE: Carefully place the polenta pieces onto the hot grill. Grill for 5 minutes on each side, or until nicely seared and golden brown in color. Serve hot.

Tips for Success

• Be patient! This polenta needs time to fully set before going on the grill so plan accordingly. I like to prep the polenta on the stovetop the day before. Then it’s ready to go on the grill with minimal effort the next day.
• Use quick-cooking polenta. Do not use “regular” polenta or the prepared polenta logs that come in a tube. Regular polenta takes much longer to cook, about 40 minutes on the stovetop. So, in the interest of keeping the prep work to a minimum, stick with quick-cooking polenta. Polenta-in-a-tube doesn’t work at all for this recipe because they’re already set, so you wouldn’t be able to incorporate any of the savory seasonings, parmesan, or butter that make this grilled polenta so flavorful.
• Be gentle! Once the polenta is on the grill, it may be tempting to flip the pieces before they’re ready but keep in mind that, although it has been set in the fridge, polenta is delicate and doesn’t respond well to excessive flipping on the grill. Always test the edges first to make sure your polenta is ready to flip! Careful handling will help maintain structure while achieving a crisp, golden exterior.

FAQ

• Can I freeze this polenta? Yes! The cooked polenta cakes can be wrapped in plastic wrap or parchment paper and stored in an airtight container in the freezer for up to 2 weeks. While they can be frozen for up to 3 months, their flavor and texture is best within the 2-week period. Thaw at room temperature, then reheat on the stovetop or in the microwave.
• Can I prepare the polenta ahead of time? Absolutely. Once the polenta has cooled and set in the fridge (at least 2 hours, up to a day), it’s ready to be grilled. Preparing it ahead saves time and ensures the polenta holds its shape during grilling.

More Grilling Recipes You’ll Love!

• Spicy Grilled Cauliflower Kabobs
• Vegan Italian Sausage Burgers
• Grilled Vegetable Tortellini Salad​
• Grilled Potato Skewers
• Beyond Impossible Burgers & Sliders

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Grilled Polenta

Lightly seared on the outside, creamy on the inside, & loaded with savory flavor!

4.80 from 20 votes

Print Pin Rate

Course: Main Course, Side Dish, vegetarian

Cuisine: American, Italian

Keyword: grilled, healthy, Italian, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 50 minutes minutes

Total Time: 3 hours hours

Servings: 4

Calories: 400kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups water
• 2 teaspoons salt
• 1 1/2 cups quick-cooking polenta medium or coarse grain
• 1 teaspoon ground black pepper
• 1/3 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons butter plus more for pan
• 3/4 cup Parmesan cheese shredded
• 2 tablespoons olive oil for grilling

Instructions

• In a medium saucepan over medium-high heat, combine the water and salt. Bring just to a boil then reduce the heat to low.
• Gradually whisk in the polenta and ground black pepper. Continue whisking for 2 minutes, or until the mixture begins to tighten up.
• Stir in the thyme, oregano, 2 tablespoons butter, and Parmesan cheese. Continue stirring until well combined. The mixture will be very thick.
• Butter a 10-inch springform pan then use a rubber spatula to spread the hot polenta in the pan, smoothing out the top.
• Set aside to cool for 30 minutes, or until the polenta reaches room temperature. Cover the cooled polenta with plastic wrap then refrigerate for at least 2 hours and up to a day to set.
• Preheat a gas grill or grill pan to 400°F.
• Open the clamps on the springform pan to release the polenta. Use a large knife or pizza cutter to cut the polenta into equal pie shapes.
• Lightly oil the grill and brush each side of the polenta with olive oil.
• Carefully place the polenta pieces onto the hot grill. Grill for 5 minutes on each side, or until nicely seared and golden brown in color.

Nutrition

Calories: 400kcal | Carbohydrates: 49g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 1518mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 1mg

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