Grilled Polenta Recipe (2024)

FAQs

How do Italians serve polenta? ›

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

The answer is simple: it's all about the type of corn used. Yellow polenta is made from yellow corn, and it's the more traditional option. It offers a slightly sweet and nutty flavour with a vivid golden hue that can brighten up any plate. White polenta, as you might guess, is made from white corn.

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

Can you overcook polenta? Yes, you can overcook polenta but the good news is that it is easy to correct. You can adjust the texture again with more liquid until your ratio is perfect.

How do you eat Trader Joes polenta? ›

Slice, Heat, Top, and Eat

The truth of the matter is that precooked polenta can be sliced up, heated, and topped with your favorite fixings for an easy meal. Suggestions include: Mexican: Black beans, salsa, sour cream, cilantro. Italian: Sauteed mushrooms, marinara sauce, basil, Parmesan cheese.

A Northern Italian staple, this humble Italian peasant food has emerged as a versatile fine-dining-style comfort food. Polenta can be made into layered terrines (in its solid form) or easy creamy porridges with Parmigiano-Reggiano and butter.

Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes.

Since tubed polenta is pre-cooked, you simply slice and reheat by sauteing, grilling, roasting, broiling or even microwaving. Once the slices are tender on the inside and caramelized on the outside, top them with just about anything – your favorite sauce, vegetable, meat, seafood and/or cheese.

But, with just a few ingredients and simple techniques, you'll make the richest, most luxuriously creamy polenta just like an Italian. A highly versatile dish, polenta can be served on its own.

This is a traditional humble peasant dish from Sicily, an old recipe from the centre of the island. It is a durum wheat semolina (also known as timilia, locally) polenta that is prepared in the same water where wild vegetables were previously boiled.