One of the ways to serve polenta is to make it quite stiff, let it set, and then grill slices of it. Very delicious.
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(serves 6 – 8)
Make the polenta as described in Making Polenta, omitting the butter and Parmesan. When ready, transfer to a large, flat tray or plate, and spread out to form a cake about 2 cm thick. Leave until completely cold and then cut into wedges or slices.
Preheat a grill until very hot. Brush the pieces of polenta on both sides with olive oil and grill for 3 minutes on each side until crisp and golden.
To serve: Alongside a wet vegetarian stew or other dish. With asparagus and parmesan. With marinated black olives and dried chillies. With mushrooms cooked with thyme. With fresh chilli and rocket. With King Island Blue Brie. With BBQ Roasted Tomatoes or Hot Tomato Salad. On its own. With thick vegetable soup, Thirteen Treasure Happiness Soup, bean soup, broth, tomato soup, Roasted Carrot and Garlic Soup. With…..
browse from the Italian Style recipes
- Plump Ruby Bites – Oven Dried Tomatoes
- Pomodori con Riso – Tomatoes stuffed with Rice
- Pomodori Grantinate – Gratineed Tomatoes