Grilled Polenta

Polenta with parmesan cheese and herbs

When making polenta to grill you should make it to a consistency a bit thicker than regular polenta, and chill it for at least an hour to let it set up. Cook the polenta in a pot, then spread in sheetpan and cool.


  • 2 Cups quick cooking polenta
  • 1 stick butter
  • 2 cups water
  • 2 cups whole milk
  • 2 Tbl chopped oregano
  • 1 Tbl red chili flakes
  • 1 cup of grated hard cheese (parmesan, gouda, etc)

Melt the butter and cook the polenta in the butter for about 30 seconds, then add the water and milk and bring to a simmer. Let simmer for 5-6 minutes while stirring, remove from heat, then add the cheese, oregano and chili flakes. Mix, and let sit for another 5 minutes off the heat. Spread into a medium sheetpan (9x12") lined with plastic wrap, flatten to about 3/4" thick and let cool.

Let that chill in the fridge for at least 1 hour (or overnight) and slice into 6 to 8 squares. Heat a griddle on the fire and wipe with EVOO. Grill each piece of polenta for 1 to 2 minutes per side until well browned. Serve!


  • This can bee done on a griddle or on the grill
  • You can add some soaked saffron to this, as well as corn kernels
  • Use different herbs - chives, finely chopped garlic or shallots work well
  • Diced fresh chilies work well in this

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