Grilled Polenta

"This recipe came from an old Pillsbury Classics cookbook. It generally is served as a side dish with grilled chicken, pork chops, steak of sausages. Prep time does not include refrigeration time."
 
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Ready In:
30mins
Ingredients:
8
Serves:
9
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ingredients

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directions

  • Grease a 9 inch square pan.
  • In a large saucepan, cook onion in 6 tablespoons butter until tender.
  • Add milk and bring to a boil over medium high heat.
  • Meanwhile in a small bowl, combine the cornmeal and water, mixing well.
  • With a fork, stir cornmeal mixture into boiling milk mixture.
  • Reduce heat to medium and cook stirring constantly until mixture is very thick, about 15 minutes.
  • Remove from heat.
  • Stir in parmesan and salt.
  • Spread mixture in greased pan.
  • Let stand until cool.
  • Refrigerate 1 to 2 hours or freeze 30 minutes until firm.
  • Heat grill.
  • Cut polenta into 9 squares.
  • Gently remove from pan.
  • Brush tops and bottoms with melted butter or oil.
  • Place over medium heat 4-6 inches from coals.
  • Cook 10 to 15 minutes until hot and brown, turning once.
  • Serve immediately.

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Reviews

  1. It worked. I got lazy and used chives instead of onion as I had them read. The milk was different and I used four cups of the stuff as I was using 1%.
     
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