Grilled Polenta With Robiola And Scallions Recipe

Name: Grilled Polenta With Robiola And Scallions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 2 teaspoons chopped fresh thyme; 1 tablespoon kosher salt; 1 cup instant polenta or fine cornmeal; 16 scallions, trimmed; 5 tablespoons extra-virgin olive oil; Grated zest and juice of 1 lemon; Kosher salt and freshly ground black pepper; 8 ounces fresh robiola, at room temperature; About 1 tablespoon sweet pimenton (Spanish smoked paprika)

Servings: persons

1
Bring 3 cups water to a boil in a large saucepan. Stir in the honey, thyme, and salt. Whisking constantl. Slowly pour in the polenta in a thin stream, then cook, whisking, until the polenta thickens and you can see the bottom of the pan as you whisk-about 3 to 5 minutes for instant polenta, slightly longer for cornmeal.
2
Immediately pour the polenta into an ungreased 9-by-13-inch baking pan, spreading it evenly with a spatula or the back of a wooden spoon. Let cool, then refrigerate for 30 minutes or until set. (The polenta can be refrigerated, covered, for several days.)
3
Preheat a gas grill or prepare a fire in a charcoal grill.
4
Place the scallions over the hottest part of the grill and cook until wilted and just charred on the first side, 4 to 6 minutes. Turn over and cook until charred on the second side, about 3 to 5 minutes. Transfer to a plate and set aside.
5
Flip the polenta out onto a cutting board (if you used fine cornmeal, you may need to run a blunt knife around the sides of the pan to release it). Cut into 8 equal rectangles, then cut each rectangle into 2 triangles.
6
Brush the triangles on both sides with 3 tablespoons of the oil and place on the hottest part of the grill. Cook until grill marks form on the first side, 3 to 4 minutes, or a bit longer if necessary-let it go long enough so you get nice char marks. Turn and repeat on the other side, then transfer the grilled triangles to a large platter.
7
In a small bowl, toss the grilled scallions with the remaining 2 tablespoons olive oil and then with the lemon zest and juice. Season with salt and pepper to taste.
8
Spread each polenta triangle with 1 tablespoon of the robiola, mounding it slightly. Arrange a coiled scallion on top of each triangle and sprinkle with the pimenton. Serve warm or at room temperature.

243

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 10 ingredients. The key ingredients include: 2 tablespoons honey, 2 teaspoons chopped fresh thyme, 1 tablespoon kosher salt, 1 cup instant polenta or fine cornmeal, and more.

Yes, Grilled Polenta With Robiola And Scallions Recipe falls under the General 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!