Grilled Polenta | PCC Natural Markets

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Grilled Polenta

Serves: 8

Your rating: None (1 vote)
Your rating: None (1 vote)

These simple polenta squares can be paired with a variety of toppings, such as prepared sauces, oozy cheese or grilled, marinated vegetables.


These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Line an 8-inch square pan with parchment paper.

Heat oil in a heavy pot over medium heat. Cook onions until soft, about 8 minutes. Stir in garlic and cook for 2 more minutes. Add water and bring to a boil; whisk in polenta. Reduce heat to a simmer and cook, stirring constantly until thick, 5 to 10 minutes. Stir in cheese, herbs, salt and pepper. Transfer to the prepared dish and spread evenly with a spatula. Refrigerate until firm, about 1 hour (this can be done up to 1 day ahead).

Preheat grill to medium-high.

Cut polenta into 8 triangles; lightly oil polenta. Grill until golden brown, about 3 minutes per side.


Topping ideas:

• Chopped roasted red peppers and roasted garlic • Blue cheese crumbles and toasted pecans • Fresh basil pesto • Grilled portobello mushrooms: Marinate two portobellos in balsamic vinegar and oil. Grill until tender. Chop and mix with fresh parsley, salt and pepper.

Each serving: 150 cal, 7g fat (2g sat), 5mg chol, 150mg sodium, 15g carb, 1g fiber, 5g protein

Recipe by Jackie Freeman, PCC Chef

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