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Grilled herb and parmesan polenta
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Grilled polenta: simple, nutritious, and delicious.
Ingredients:
  • Olive oil spray, to grease
  • 1L (4 cups) vegetable liquid stock
  • 170g (1 cup) instant polenta
  • 25g unsalted butter, chopped
  • 25g (1/3 cup) finely grated parmesan
  • 20.00 ml chopped fresh rosemary
  • 20.00 ml chopped fresh oregano
  • Olive oil, to grease
Instructions:
  • Grease a 22 x 32cm Swiss roll pan with oil spray. Line the base and two long sides with non-stick baking paper, making sure to leave some overhang on the sides.
  • In a large saucepan, bring the stock to a boil over medium-high heat. Lower the heat to low. Slowly pour in the polenta while whisking continuously until well combined. Cook and stir for 5 minutes until thickened. Add butter, parmesan, rosemary, and oregano. Season with salt. Transfer the mixture to a prepared pan, smoothing the surface. Allow to cool for 15 minutes, then cover and refrigerate for 2 hours to set.
  • - Preheat a chargrill on high heat. - Cut the polenta into 12 pieces and brush both sides generously with oil. - Grill half of the polenta for 2 minutes on each side until crisp and golden. - Transfer the grilled polenta to a plate and keep warm by covering it with foil. - Repeat the grilling process with the remaining polenta pieces.

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