Grilled Polenta With Marinara, Parmesan, And Basil Recipe – a delicious recipe with chicken stock, yellow cornmeal, Parmesan, unsalted butter, Kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring chicken stock to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal. Reduce heat to low and simmer until mixture has thickened, 30 to 45 minutes, stirring occasionally. Stir in 1/2 cup of Parmesan and butter. Season to taste with salt and pepper.
2
Pour polenta into a 10-inch round cake pan and let cool to room temperature. Cover with plastic wrap and place in refrigerator until completely chilled and firm, 2 to 3 hours or up to overnight.
3
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all burners on a gas grill to medium high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
4
and
5
the grilling grate. Remove polenta from pan and cut into 8 equal slices. Brush slices on both sides with olive oil and place on grill. Cook until polenta browns, about 3 minutes per side.
6
Transfer polenta to a platter. Top each slice with a dollop of marinara sauce, basil chiffonade, and a sprinkling of Parmesan. Serve immediately while warm.
543
kcal
Calories
25
g
Fat
13
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups chicken stock, 1 cup yellow cornmeal, 1 cup grated Parmesan, divided, 2 tablespoon unsalted butter, and more.
Yes, Grilled Polenta With Marinara, Parmesan, And Basil Recipe 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.
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