Recipe: Grilled Italian Polenta with Fresh Tomatoes
Prep Time: 10 min(s)
Cook Time: 20 min(s)
Total Time: 30 min(s)
A delicious vegetarian option for barbecues.
24 oz. plain prepared polenta (sold in a tube with grains), sliced into 1/2-inch rounds
1/4 cup extra virgin olive oil
1/2 tsp. minced garlic (about 1 clove)
1/4 tsp. crushed red pepper flakes (optional)
5 fresh basil leaves, chopped
¼ - 1/2 tsp. salt, to taste
1 tomato, diced
1/2 cup shredded Parmesan cheese, or to taste
Preheat the grill to medium-high heat.
Using a vegetable tray if necessary (so the slices don’t fall through the grates), grill the polenta until it is lightly browned, 3-4 minutes per side. (Alternatively, broil the slices on a cookie sheet about 4 inches from the heat source, flipping once, until they are browned.)
While the polenta is cooking, in a measuring cup mix together the oil, garlic, red pepper flakes, basil and salt. Arrange the hot, cooked polenta in a single layer on a serving dish. Top it with the diced tomatoes and the oil mixture. Sprinkle the cheese on top, and serve it immediately.