Grilled Polenta Squares Recipe

Name: Grilled Polenta Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 medium sized red onion, finely chopped; 2 cloves garlic, finely chopped; 2 cups chicken stock, preferably homemade; 2 cups water; 1 teaspoon coarse sea salt; 1 cup polenta or coarsely ground yellow cornmeal; 1/4 teaspoon freshly ground black pepper; 1/3 cup freshly grated Cotija cheese; 2 tablespoons unsalted butter; Olive oil, for brushing

Servings: persons

2 tablespoons extra virgin olive oil
1/2 medium sized red onion, finely chopped
2 cloves garlic, finely chopped
2 cups chicken stock, preferably homemade
2 cups water
1 teaspoon coarse sea salt
1 cup polenta or coarsely ground yellow cornmeal
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Cotija cheese
2 tablespoons unsalted butter
Olive oil, for brushing

1
In a large heavy saucepan, heat the olive oil over medium low heat.
2
Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened.
3
Add the garlic and cook for 1 minute more.
4
Add the chicken stock, water, and salt and bring to a boil over medium high heat.
5
Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.
6
Reduce the heat to very low.
7
Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened.
8
Stir in the black pepper, cotija, and butter.
9
The mixture will be quite thick.
10
Rinse an 8 x 12 inch roasting pan with water and shake dry.
11
Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick.
12
Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
13
When ready to serve, preheat a broiler to high heat.
14
Brush the broiler pan with oil.
15
Cut the pollinate into 8 equal squares and brush them with olive oil.
16
Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown.
17
Serve immediately.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 medium sized red onion, finely chopped, 2 cloves garlic, finely chopped, 2 cups chicken stock, preferably homemade, and more.

Yes, Grilled Polenta Squares falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Polenta Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions