Grilled Polenta
Lightly seared on the outside, creamy on the inside, & loaded with savory flavor! An easy & satisfying main course or side dish.
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Servings: 4
Calories: 400kcal
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.
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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