Grilled Polenta With Marinara, Parmesan, And Basil Recipe

1. 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. 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. 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. 4

   and

5. 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. 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.

* Per serving · 4 servings · Values may vary.