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Grilled Polenta
Try this very easy grilled polenta: with pine nuts, black olives and grated parmesan cheese... Serve it as a light lunch or a veggie side dish!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2
Calories per serving 263 kcal
Ingredients
- 3,5 oz polenta cornmeal (100 g)
- 1 ¾ cup vegetable stock (420 ml), warm
- a handful fresh herbs chopped
- a handful black olives sliced
- 2 tbsp capers in brine
- 2 tbsp pine nuts
- a handful parmesan cheese grated
- olive oil
- pepper
- salt
Instructions
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Place the vegetable stock over high heat until boiling and then add the polenta meal. Season with pepper.
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Bring the polenta to a good boil and then turn the heat very low. Cover the pan and let the polenta cook for 25 minutes. Stir regularly.
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The polenta should be smooth and not grainy. Then take the pan off the heat and add a teaspoon of olive oil and the chopped herbs.
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Stir and check the seasoning. Add extra pepper or salt to taste. Cover the pan again and let it rest for another 5 minutes. Then pour the fresh polenta in a plastic or glass container.
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Let it cool down fully. Cover the container and place it in the fridge to set for at least 8 hours, preferably overnight. Then remove the polenta from the container and put it on a clean chopping board. Slice it into even strips.
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Place the strips on a large baking dish and grill them for 15 to 20 minutes or until crisp and golden on top.
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Sprinkle the polenta with a little grated parmesan cheese and grill for another 2 minutes. Place the grilled strips onto clean plates. Let them cool a little. Then sprinkle with the sliced black olives, capers and pine nuts. Finish with a drizzle of olive oil, the remaining grated parmesan cheese and a sprinkle of pepper and salt. Serve lukewarm.