Grilled parmesan polenta

I’ve always been a big fan of polenta, especially when it is grilled. I was roasting a chicken for dinner and wanted to deviate from the usual baked vegetables – onions, garlic, potatoes.

Polenta can be served soft and gooey, almost like mashed potatoes, or it can be made beforehand, chilled to set and then cut into shapes and grilled/baked or even pan-fried so it’s crispy on the outside.

For me, if I want mash, make it potato please.

So parmesan polenta it was then.  Deliciously cheesy it’s just a lovely accompaniment to roasts especially ones that have yummy juices for the polenta to mop up.

Ingredients (to make enough as a side for 6)

  1. 3 cups chicken stock
  2. 1 1/4 cups polenta
  3. 3/4 cup grated parmesan, plus another 1/4 cup for baking)
  4. Nob of butter
  5. Olive oil for baking

How:

  1. Bring the chicken stock to boil
  2. Add the polenta in a slow steady stream, whisking all the time
  3. Reduce the heat to medium, change to a wooden spoon and continue to stir for 3-5 minutes, until the polenta is soft
  4. Stir in 3/4 cup of parmesan and the butter
  5. Pour into a lined baking dish and smooth the top, let cool for 30 minutes before putting in the fridge to set for 3 hours
  6. Once set, preheat oven to 180C, remove from the dish, cut into shapes (I like thick rectangles), place in a single layer in the baking tray
  7. Drizzle with olive oil and sprinkle the remaining parmesan on top
  8. Pop into the oven for 25-30 minutes until golden brown
  9. Serve hot and watch them disappear !
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

12 responses to “Grilled parmesan polenta

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