Forget everything you thought you knew about polenta. This isn't your grandmother's bland, creamy side dish. We're talking about grilled polenta, a transformative culinary experience that elevates this humble cornmeal into a smoky, subtly charred masterpiece. Imagine the satisfying crispiness of the exterior, yielding to a creamy, intensely flavorful interior, perfectly complemented by salty prosciutto and pungent Gorgonzola cheese. This dish is surprisingly easy to achieve, offering a sophisticated yet rustic charm that's perfect for a weeknight dinner or an impressive appetizer.
The secret lies in the preparation and grilling technique, ensuring a perfectly cooked and textured polenta slice. This recipe will guide you through each step, from creating the polenta base to achieving that beautiful grill mark. Ready to elevate your polenta game? Let's get started with our step-by-step guide to grilling polenta to perfection.
Tools Needed
- Heavy-based pot
- Whisk
- Wooden spoon
- Container
- Grill or barbecue
- Diamond grill pan (optional)
Ingredients
- Polenta
- Water: 1.25 liters
- Salt: a good pinch
- Butter
- Parmesan cheese: a good amount, freshly grated
- Prosciutto
- Gorgonzola cheese
- Olive oil
- Black pepper
Step-by-Step Instructions
Step 1. Preparing the Polenta
- Bring 1.25 liters of water to a boil in a heavy-based pot with a good pinch of salt.
- Pour in the polenta while whisking continuously for the first 2-3 minutes.
- Once thickened, switch to a wooden spoon and stir over the lowest heat for 15-20 minutes, or until no longer grainy.
- Stir in butter and grated Parmesan cheese until melted and absorbed.
- Pour the polenta into a container and refrigerate for at least 2-3 hours until completely cooled.
Step 2. Chilling and Slicing the Polenta
- Pour the polenta into a container and refrigerate for at least 2-3 hours until completely cooled.
Step 3. Grilling the Polenta
- Once cooled, slice the polenta and optionally grill in a diamond grill pan, or fry.
- Grill the polenta slices on a very hot grill or barbecue for about 5 minutes per side, until crispy.
Step 4. Serving the Dish
- Serve immediately, topped with slices of prosciutto and gorgonzola cheese. Finish with black pepper and a drizzle of olive oil.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Ensure the polenta is well-cooked; otherwise, it won't set properly for grilling.
- If storing leftover grilled polenta, drizzle with olive oil to prevent drying out.
Nutrition
- Calories: approximately 600-800
- Fat: 40-55g
- Carbs: 50-70g
- Protein: 20-30g
FAQs
1. Can I use a different type of cheese instead of Gorgonzola?
Yes! Other strong, flavorful cheeses like Taleggio, Fontina, or even a sharp cheddar would work well. Choose a cheese that melts well.
2. What if my polenta is too soft to grill?
Let the polenta cool and firm up completely in the refrigerator for at least 2-3 hours before slicing and grilling. This will prevent it from falling apart.
3. Can I make the grilled polenta ahead of time?
Yes, you can prepare the polenta and slice it ahead of time. Store it covered in the refrigerator. Grill it just before serving for the best texture and to melt the cheese.
This grilled polenta recipe offers a delightful twist on a classic, showcasing the versatility and deliciousness of this often-underestimated ingredient. The combination of smoky polenta, salty prosciutto, and creamy Gorgonzola creates a truly unforgettable taste experience. Enjoy this simple yet elegant dish, perfect for impressing guests or treating yourself to a special meal.