Polenta alla Griglia

Grilled Polenta

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Method

Make the polenta as described opposite, omitting the butter and Parmesan. When ready, transfer to a large flat baking tray or plate, and spread out to form a cake about 2 cm (¾ in) thick. Leave until completely cold, then cut into wedges or slices.