Grilled Polenta
A Uncategorized recipe with butter unsalted, garlic chopped fine, vegetable stock. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
Heat the butter; add the garlic and saut until the aroma is released.
butter unsalted(1/2 oz)garlic chopped fine(1/2 oz) - 2
Add the stock to the pot.
vegetable stock(1 1/2 qt) - 3
Add the cornmeal in a thin stream, whipping constantly to prevent the cornmeal from forming lumps.
cornmeal(12 oz) - 4
Continue to whip until the mixture is smooth and cook for 20 to 25 minutes or until the polenta is very thick.
- 5
Stir the polenta frequently as it cooks.
- 6
Cover a sheet pan with plastic wrap.
- 7
Pour the finished polenta onto the sheet pan and level it with a spatula.
- 8
Cover it with a sheet of parchment paper so that a skin will not form.
- 9
Cool the polenta to room temperature and then chill under refrigeration.
- 10
Slice the polenta or cut out into the desired shape (3.5 oz./100 gm per order).
- 11
Lightly coat with cornmeal before grilling to prevent sticking to grill bars.
cornmeal(12 oz) - 12
Grill the polenta on a hot grill just before serving.
- 13
If necessary, finish reheating the polenta in the oven.
- 14
Yield: 1/2 hotel pan.
- 15
*Note: If tomato juice is omitted, replace moisture with additional vegetable stock.
vegetable stock(1 1/2 qt)tomato juice optional(12 oz)
Rate this recipe
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Grilled Polenta
A Uncategorized recipe with butter unsalted, garlic chopped fine, vegetable stock. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
Heat the butter; add the garlic and saut until the aroma is released.
butter unsalted(1/2 oz)garlic chopped fine(1/2 oz) - 2
Add the stock to the pot.
vegetable stock(1 1/2 qt) - 3
Add the cornmeal in a thin stream, whipping constantly to prevent the cornmeal from forming lumps.
cornmeal(12 oz) - 4
Continue to whip until the mixture is smooth and cook for 20 to 25 minutes or until the polenta is very thick.
- 5
Stir the polenta frequently as it cooks.
- 6
Cover a sheet pan with plastic wrap.
- 7
Pour the finished polenta onto the sheet pan and level it with a spatula.
- 8
Cover it with a sheet of parchment paper so that a skin will not form.
- 9
Cool the polenta to room temperature and then chill under refrigeration.
- 10
Slice the polenta or cut out into the desired shape (3.5 oz./100 gm per order).
- 11
Lightly coat with cornmeal before grilling to prevent sticking to grill bars.
cornmeal(12 oz) - 12
Grill the polenta on a hot grill just before serving.
- 13
If necessary, finish reheating the polenta in the oven.
- 14
Yield: 1/2 hotel pan.
- 15
*Note: If tomato juice is omitted, replace moisture with additional vegetable stock.
vegetable stock(1 1/2 qt)tomato juice optional(12 oz)
Rate this recipe
