Grilled polenta

Grilled polenta

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Grilled polenta - the ingredients

Total Cost: UK/£ 1,33*

Cost/portion: UK/£ 0,22*

Grilled polenta  is a tasty and rustic side for meat and cheesy Italian dishes. It is made with left over polenta form the day before: nothing can go wasted! That was the rule.

The butter is an optional ingredient: cold polenta slices can be grilled just as well without the use of any fat, although it might more easily stick to the griddle making the turning over a little bit tricky…

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Cold polenta - 900gr to 1Kg

  • Butter - 70gr

  • Utensils

  • One chopping board

  • Cooking cotton thread

  • One frying pan

  • One slotted turner or spatula

  • One griddle pan

Instructions

  • 1.
    Cutting the polenta with the cotton thread

    • Cold polenta - 900gr to 1Kg
    • One chopping board
    • Cooking cotton thread

      Remove the polenta from the mold and place it on a chopping board (step 1 - pic. A).
      Stretch the cotton thread between the chopping board and the polenta, then cut the polenta in one centimeter thick slices lifting the thread so the polenta will get cut by its own weight (step 1 - pic. B - C).

  • 2.
    Frying the polenta in butter

    • The sliced polenta
    • Butter - 70gr
    • One frying pan
    • One slotted turner or spatula

      Consider the number of slices you need to fry and how they would fit into the frying pan, then divide accordingly the butter in smaller portions.
      Put the frying pan on a medium-high heat with the butter.
      Let it melt completely, and when it starts foaming, put in the polenta slices.
      Let them fry and brown slightly on both sides. Then set the aside and let them rest and chill completely before grilling them.

  • 3.
    Grilling the fried polenta

    • The fried polenta slices
    • One slotted turner or spatula
    • One griddle pan

      The slices need to be cold, so they will not brake when scraped off and turned with the spatula.
      Heat the griddle pan on maximum heat and long enough to make it scorching.
      Place the cold slices on the griddle and let them cook long enough to heat up again. Dry the outsides and scorch the familiar griddle lines on each side.
      Serve immediately.

Instructions

  • 1.
    Cutting the polenta with the cotton thread

    • Cold polenta - 900gr to 1Kg
    • One chopping board
    • Cooking cotton thread

      Remove the polenta from the mold and place it on a chopping board (step 1 - pic. A).
      Stretch the cotton thread between the chopping board and the polenta, then cut the polenta in one centimeter thick slices lifting the thread so the polenta will get cut by its own weight (step 1 - pic. B - C).

  • 2.
    Frying the polenta in butter

    • The sliced polenta
    • Butter - 70gr
    • One frying pan
    • One slotted turner or spatula

      Consider the number of slices you need to fry and how they would fit into the frying pan, then divide accordingly the butter in smaller portions.
      Put the frying pan on a medium-high heat with the butter.
      Let it melt completely, and when it starts foaming, put in the polenta slices.
      Let them fry and brown slightly on both sides. Then set the aside and let them rest and chill completely before grilling them.

  • 3.
    Grilling the fried polenta

    • The fried polenta slices
    • One slotted turner or spatula
    • One griddle pan

      The slices need to be cold, so they will not brake when scraped off and turned with the spatula.
      Heat the griddle pan on maximum heat and long enough to make it scorching.
      Place the cold slices on the griddle and let them cook long enough to heat up again. Dry the outsides and scorch the familiar griddle lines on each side.
      Serve immediately.

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Grilled polenta
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