Grilled Polenta
A Uncategorized recipe with butter unsalted, garlic chopped fine, vegetable stock. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Grilled Polenta
A Uncategorized recipe with butter unsalted, garlic chopped fine, vegetable stock. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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)
About this recipe
A Uncategorized recipe with butter unsalted, garlic chopped fine, vegetable stock. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
