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Chargrilled polenta
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Grilled polenta wedges - versatile, delicious side dish.
Ingredients:
  • 2L (8 cups) water
  • 350g polenta (cornmeal)
  • 100g (1 1/4 cups) grated Parmesan
  • Salt & ground black pepper, to taste
  • 60mls (1/4 cup) olive oil, for cooking
Instructions:
  • In a large saucepan, bring water to a boil over high heat. Gradually pour in the polenta while whisking to avoid lumps. Cook until thickened, then reduce heat and simmer for 20-25 minutes, stirring often. Finish by mixing in Parmesan, salt, and pepper.
  • Prepare a 30 x 34cm tray by lining it with non-stick baking paper. Spread the polenta on the lined tray using a spatula to create a 22 x 30cm rectangle that is about 2cm thick. Refrigerate for 1 hour or until firm.
  • Slice the cooked polenta lengthways and crossways into 8 squares. Cut each square diagonally to create triangles.
  • Preheat the chargrill or barbecue on high heat.
  • Coat the polenta triangles with olive oil and cook on the chargrill or barbecue for 2 minutes per side until charred and heated through. Serve with braised fresh tomatoes and lima beans.

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