Grilled Polenta With Marinara, Parmesan, and Basil Recipe

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Grilled Polenta With Marinara, Parmesan, and Basil Recipe
Total
4 hr
Servings
4

Method

  1. In a medium saucepan, bring the chicken stock to a boil over high heat.

  2. Slowly whisk in the cornmeal.

  3. Reduce the heat to low and let the mixture simmer for 30 to 45 minutes, stirring occasionally, until it thickens.

  4. Stir in 1/2 cup of Parmesan and butter.

  5. Season the mixture with salt and pepper to taste.

  6. Pour the polenta into a 10-inch round cake pan and let it cool to room temperature.

  7. Cover the pan with plastic wrap and place it in the refrigerator for 2 to 3 hours or overnight until completely chilled and firm.

  8. Light the charcoal and let it burn until covered with gray ash, then spread the coals evenly over the entire surface of the coal grate. Alternatively, preheat all burners on a gas grill to medium-high heat.

  9. Place the cooking grate on the grill and cover it, allowing it to preheat for 5 minutes.

  10. Remove the polenta from the pan and cut it into 8 equal slices.

  11. Brush both sides of the polenta slices with olive oil.

  12. Place the polenta slices on the grill and cook until they brown, about 3 minutes per side.

  13. Transfer the grilled polenta to a platter.

  14. Top each slice with a dollop of marinara sauce, basil chiffonade, and a sprinkling of Parmesan.

  15. 15.

About this recipe

Grilled Polenta With Marinara Parmesan and Basil Recipe

Are you craving a delicious and hearty meal that will leave you satisfied? Look no further than this mouthwatering recipe for Grilled Polenta with Marinara Parmesan and Basil. This dish combines the rich flavors of grilled polenta, tangy marinara sauce, creamy Parmesan cheese, and fresh basil to create a culinary masterpiece. Whether you're cooking for yourself or hosting a dinner party, this recipe is sure to impress.

Why Choose Grilled Polenta?

Grilled polenta is a versatile and flavorful alternative to traditional pasta or rice. Made from cornmeal, polenta has a unique texture that is both creamy and slightly chewy. When grilled, it develops a crispy exterior that adds a delightful crunch to every bite. The smoky flavor from the grill enhances the sweetness of the corn, resulting in a truly irresistible dish.

Preparing the Marinara Sauce

Before we dive into grilling the polenta, let's talk about the star of the show - the marinara sauce. This classic Italian sauce is made from ripe tomatoes, garlic, onions, and a medley of herbs and spices. It's the perfect accompaniment to the grilled polenta, adding a burst of tangy and savory flavors.

Step 1Saute the Aromatics

Start by sautéing minced garlic and diced onions in olive oil until they become fragrant and translucent. This step lays the foundation for the rich flavors of the marinara sauce.

Step 2Add the Tomatoes

Next, add crushed or diced tomatoes to the sautéed aromatics. Simmer the mixture over low heat, allowing the flavors to meld together and the sauce to thicken. Season with salt, pepper, and your favorite Italian herbs, such as oregano and basil, to taste.

Grilling the Polenta

Now that the marinara sauce is simmering, it's time to prepare the star of the dish - the grilled polenta. Follow these simple steps to achieve perfectly grilled polenta:

Step 1Slice the Polenta

Cut the polenta into slices of your desired thickness. Thicker slices will have a softer interior, while thinner slices will be crispier.

Step 2Preheat the Grill

Preheat your grill to medium-high heat. Brush the grates with oil to prevent the polenta from sticking.

Step 3Grill the Polenta

Place the polenta slices on the grill and cook for a few minutes on each side until they develop grill marks and a crispy exterior. The interior should be heated through and creamy.

Serving the Dish

Now that the grilled polenta and marinara sauce are ready, it's time to assemble the dish. Place a generous spoonful of marinara sauce on a plate, top it with a grilled polenta slice, and sprinkle with freshly grated Parmesan cheese and torn basil leaves. Repeat the layers, finishing with a final drizzle of marinara sauce and a sprinkle of Parmesan and basil.

Conclusion

Grilled Polenta with Marinara Parmesan and Basil is a satisfying and flavorful dish that will delight your taste buds. The combination of the creamy polenta, tangy marinara sauce, and fresh basil creates a symphony of flavors that is sure to impress. Whether you're enjoying it as a main course or a side dish, this recipe is a winner.

Frequently asked questions

Can I use store-bought marinara sauce for this recipe?

Absolutely! While homemade marinara sauce adds a personal touch, store-bought sauce works just as well.

Can I make the polenta ahead of time?

Yes, you can make the polenta ahead of time and store it in the refrigerator. When you're ready to serve, simply grill the slices and assemble the dish.

Can I substitute Parmesan cheese with another type of cheese?

While Parmesan cheese adds a distinct nutty flavor, you can experiment with other cheeses like mozzarella or goat cheese for a different taste.

Can I grill the polenta on an indoor grill pan?

Absolutely! If you don't have access to an outdoor grill, an indoor grill pan works just as well. Simply follow the same grilling instructions.

Can I add other toppings to the dish?

Of course! Feel free to get creative and add toppings like roasted vegetables, grilled chicken, or even a drizzle of balsamic glaze for an extra flavor boost.

Can I freeze the leftover grilled polenta?

Yes, you can freeze the leftover grilled polenta. Wrap each slice tightly in plastic wrap or place them in an airtight container before freezing. To reheat, simply thaw and grill until heated through.

Can I make the marinara sauce spicy?

Absolutely! If you prefer a spicy marinara sauce, add red pepper flakes or diced jalapeños during the sautéing step.

Can I use instant polenta instead of traditional polenta?

Yes, you can use instant polenta instead of traditional polenta. Instant polenta cooks faster and requires less stirring.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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