Grilled Polenta ~
Lightly seared on the outside and creamy on the inside, this polenta-on-the-grill is loaded with savory flavor!
An easy and satisfying main course or side dish recipe.
Grilling season is here!
While I feel like I could eat veggie burgers every day of my life, it is nice to mix it up sometimes.
Most recently, I served this grilled polenta with Creamed Spinach and mashed potatoes. The flavor combination was heavenly and there were no leftovers here.
Ingredients for Grilled Polenta
You will need:
- 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 vegan butter, plus more for the pan
- 3/4 cup vegan Parmesan, shredded
- 2 tablespoons olive oil, for grilling
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 grill 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 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 that way 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 that comes 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 won’t work at all for this recipe because it’s 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!
FAQ
Can you freeze polenta?
Yes! Cooked polenta can be wrapped in plastic wrap or parchment paper and stored in an airtight container in the freezer for up to 2 weeks.
Technically, they can be frozen for up to 3 months but the flavor is at its best within the 2- week period.
To thaw, let the polenta sit at room temperature until no longer frozen then reheat on the stovetop or in the microwave.
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Grilled Polenta
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 vegan butter plus more for pan
- 3/4 cup vegan 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 grill 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 in color.
nancy
what a great idea! never thought to grill it
nancy
you make frilled polenta look so tasty. it turned out really good and it was a easy side to make
Andrea
love how this polenta dish turned out! so tasty!
Katie
Polenta is my absolute favorite! This recipe did not disappoint, the flavor was spot on!
Erin
There is no mention as to what to do with the cheese.
thiswifecooks
Hi Erin ~ The Parmesan cheese is added in Step #3, along with the thyme, oregano, and butter.