Just imagine that polenta is a canvas and you can draw whatever you want on it. The taste depends on the ingredients with which you decide to “paint” it and your mood, of course, but you only cook in good mood, right 🙂 ? Polenta is an Italian dish, but you will find it in almost all Mediterranean countries under different names. Like any country food, grilled polenta is nourishing and easy to prepare.
Just imagine that polenta is a canvas and you can draw whatever you want on it. The taste depends on the ingredients with which you decide to “paint” it and your mood, of course, but you only cook in good mood, right 🙂 ? Polenta is an Italian dish, but you will find it in almost all Mediterranean countries under different names. Like any country food, grilled polenta is nourishing and easy to prepare.- Prep time: 25 minutes
- Cook time: 35 minutes
- Serves: 6
- Difficulty: easy
- Course: main course
- Cookware: large pot, grill pan
- Cuisine: Italian / Odessa
Ingredients
- 250 g polenta
- 1 litre water
- 2 tbsp olive oil
- 30 g butter
- 100 g parmesan, grated
- salt
For the sauce:
- 100 ml olive oil
- 1 bunch of basil, leaves removed from the twigs
- 30 g olives
Cooking method
Step 1
Place a large pot of water over high heat. When the water comes to boil add salt and olive oil and reduce heat to medium. Stirring water constantly with a wooden spatula or whisk, add polenta. Cook for 20 minutes, stirring constantly, until polenta begins to separate from the bottom and sides of the pot and a crust forms on the sides. Add the butter and parmesan, while stirring. Remove from heat.
Step 2
Grease a wooden board with olive oil and turn the polenta onto it. Allow the polenta to spread, cover with a towel and leave to cool.
Step 3
Make the sauce. Thinly chop the basil leaves. Pit olives and cut in half. Mix the basil, olives and olive oil.
Step 4
Cut the polenta into slices and fry on a grill pan until a light, beautiful crust is formed. When serving, pour the sauce over the polenta.
My tips and tricks:
When you place the polenta on the grill, resist the temptation to turn it over right away. It will stick to the grill. Wait a little bit. After a couple of minutes, try to see if the polenta can be separated from the grill. If it does, then you can turn it over to the other side and cook until ready.
- 250 g polenta
- 1 litre water
- 2 tbsp olive oil
- 30 g butter
- 100 g parmesan, grated
- salt
- For the sauce:
- 100 ml olive oil
- 1 bunch of basil, leaves removed from the twigs
- 30 g olives
- Place a large pot of water over high heat. When the water comes to boil add salt and olive oil and reduce heat to medium. Stirring water constantly with a wooden spatula or whisk, add polenta. Cook for 20 minutes, stirring constantly, until polenta begins to separate from the bottom and sides of the pot and a crust forms on the sides. Add the butter and parmesan, while stirring. Remove from heat.
- Grease a wooden board with olive oil and turn the polenta onto it. Allow the polenta to spread, cover with a towel and leave to cool.
- Make the sauce. Thinly chop the basil leaves. Pit olives and cut in half. Mix the basil, olives and olive oil.
- Cut the polenta into slices and fry on a grill pan until a light, beautiful crust is formed. When serving, pour the sauce over the polenta.