How to... Grill Polenta

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Published 2009

Method

Pour the cooked polenta onto a flat plate or serving dish and leave to cool. Do not put it in the fridge or condensation will form and make the polenta stick when grilled.
Cut the polenta into triangles or strips.
Brush the pieces with olive oil and grill or chargrill for 3 minutes on each side. Use the grilled polenta for canapé bases as well as an accompaniment to stews and sauces.
The wet polenta can also be moulded into shapes for layering with sauce. Pour into a serving dish (no more than 2.5 cm (1 inch) thick or it will be too stodgy). Cool, then turn it out of the dish onto a board. Slice horizontally through the polenta slab. The two slices can then be layered with sauce and reformed in the dish.

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