• Jan and I love Polenta either soft/sloppy or firmer. Whichever way it comes is fine by us.

    I had a quick squiz on the net and there are a heap of recipes for grilled polenta and most seem to just give the cold Polenta a brush with oil and then grill it. Have a look at these ones..............

    http://www.foodnetwork.com/recipes/guy- ... ecipe.html
    Ingredients
    3 cups water
    2 teaspoons kosher salt
    1 1/2 cups quick cooking polenta, medium or coarse-grain
    1 teaspoon freshly ground black pepper
    1 teaspoon freshly chopped thyme leaves
    1 teaspoon freshly chopped marjoram leaves
    2 tablespoons unsalted butter, plus more for pan
    3/4 cup grated Parmesan
    1/4 cup olive oil, for grilling or pan searing
    Directions
    In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.

    Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)

    Preheat a grill to medium.

    When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

    Read more at: http://www.foodnetwork.com/recipes/guy- ... c=linkback


    http://culinaryarts.about.com/od/ricegr ... olenta.htm

    Grilled Polenta Recipe

    Preparing polenta on the grill adds another dimension, giving it a wonderful crispy exterior that somehow makes the creamy, buttery interior even more heavenly.

    For grilled polenta, we simply prepare a batch of regular polenta, let it cool in a loaf pan, then slice and grill it.
    Cook Time: 20 minutes

    Total Time: 20 minutes

    Ingredients:

    4 cups cooked polenta
    2 Tbsp extra virgin olive oil
    Preparation:

    Prepare one batch of creamy polenta.

    Pour warm polenta into a glass loaf pan. Smooth the top, cover and refrigerate until set, a few hours or up to overnight.

    Turn the polenta onto a cutting board. It should be completely molded into the shape of your loaf pan. Cut into ½-inch slices and brush each one with olive oil on both sides.

    Heat a grill pan until it is quite hot. If using a gas grill, which is likely to get much hotter than a grill pan, a medium-high setting should be enough.

    Place each slice diagonally across the grill and let it cook for about 10 minutes or until dark-brown grill marks appear. Don't move the polenta around, though, or you'll disturb the browning process. Also, don't overcrowd the pan. Work in batches if necessary.

    Flip and grill the other side until grill marks appear, about another 10 minutes. Serve hot.


    Or here on Googke...... https://www.google.com.au/search?q=bbq+ ... 3&ie=UTF-8


    Cheers, Wayne

    BBQ Junkster

    I just did a weeks worth of cardio after walking into a spiderweb

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