How to make grilled polenta from scratch | Set polenta | Vegan or vegetarian recipe

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If you’re wondering if it’s worth stirring a pot of grain for more than half an hour, my answer is yes 😁 Just follow this method step by step, and you won’t regret it! Making polenta from scratch will take some time, so this is a dish you can make with a few hours in advance, just resume from step 7 once you're ready to serve it. Enjoy!
Serves: 2 - 3
Ingredients:
120g coarse polenta (or coarse cornmeal)
750ml water
25g butter or vegetable spread (I’ve used olive oil spread)
25g vegetarian pecorino or Italian hard cheese, finely grated (optional)
salt and pepper, to taste
Method:
1. Bring water to a boil in a medium non-stick saucepan.
2. Turn the heat to a minimum. While pouring the polenta stir quickly with a wooden spoon so that no lumps appear (if that happens, break them up against the sides of the pan).
3. Continue stirring for 40 minutes over a low heat while the polenta cooks. Note: the polenta should be stirred throughout most of the cooking time (especially during the first 15 minutes) so that it doesn’t stick. If you need to stop sometimes, make sure is no more than half a minute or so each time.
4. Add a little salt and pepper, butter and cheese, if using. Taste, rectify any seasoning and stir for a couple of minutes more until everything has melted and is well combined.
5. With the help of a silicone spatula, quickly transfer the polenta into a baking dish or shallow tray (approx. 28 x 18cm) and spread it into an even, smooth layer (about 2.5cm thick). Note: it is important to work swiftly when pouring the polenta into the dish, as it will set almost immediately, making it more difficult to spread from that point on.
6. Set aside to cool for at least 40 minutes or until completely cooled. Up to this point, the polenta can be made a few hours in advance. Continue to next step when you’re ready to serve it.
7. With a sharp knife cut the polenta into wedges, squares or rectangles.
8. Heat a grilling pan and then spray with a little vegetable oil. Carefully place the polenta pieces onto the pan (work in batches, if necessary) and grill for 4 - 5 minutes on each side or until grill marks start to appear.
9. Polenta is a very versatile dish that you can serve on its own or with almost everything you like! Try it with a simple tomato sauce, topped with toasted pine nuts and rocket or basil leaves (you can check out my homemade tomato sauce recipe). It’s also delicious with sautéed mixed mushrooms, ratatouille or a mixed green salad.
#vegan #vegetarian #polenta

[@frankfrank6541]

Excellent.
Thank you for sharing this.
Good luck

[@GreenRecipesForAll]

You're most welcome 😊 Thanks so much for watching, all the best to you too!

[@RadhaVivek]

Excellent preparation and presentation .Thanks for sharing your amazing recipes . Greetings from India.

[@GreenRecipesForAll]

Thank you, so glad you enjoyed 😊

[@robinblackmoor8732]

My only note. Polenta should be made in a big copper pot not steel.

[@williamrigazzio9955]

Delicious!!!

[@GreenRecipesForAll]

Thanks! It certainly is one of my favourite foods, so good 😋

[@paolomazzoccato8349]

Greetings from the land of Polenta!

[@GreenRecipesForAll]

Ciao 🤗 I love Italian food, so inspiring and delicious!

[@jettero75]

Polenta Bramata OK, oppure meglio polenta Taragna (50% mais, 50% grano saraceno). A parte il formaggio (che si può mettere ma meglio di no), il resto mi sembra tutto corretto, anche la cottura sulla piastra con griglia in ghisa, complimenti! Sono quasi sicuro che sei italiana (del nord, lombarda o piemontese). Fammi sapere ;)

[@GreenRecipesForAll]

Thanks so much for watching and for your kind words! Sorry to disappoint, I'm 🇵🇹 😆 but I love Italian food, the basic ingredients of Italian cooking include all my favourites, so this is food I really enjoy cooking and eating 😀

[@roopaliskitchencookingbaking]

Wawooo nice recipe..
Looking delicious keep sharing👍👍👍👍
Stay connected with me👍👍
All the best👍💯👍💯👍💯👍💯

[@GreenRecipesForAll]

Thank you!

[@sarac.3568]

40 mins? What type of polenta is that? I stir mine for 10 mins tops

[@GreenRecipesForAll]

I make this recipe with regular polenta. There's also instant or quick polenta, which usually cooks in 8-10 minutes, maybe that's the one you have. Hope that helps 🙂

[@sarac.3568]

@@GreenRecipesForAll Could be! Is there a difference? Or why you choose the long-cooked one? I tried the recipe two days ago, unfortunately my slices broke down, I don't think I made the polenta thick enough :( But thanks for the video, I'll try again for sure :)

[@GreenRecipesForAll]

​@@sarac.3568 The quick polenta is pre-cooked, hence it only takes about 10 minutes to make. To be honest, I never made polenta with quick polenta (in the same way I don't use easy-cook rice or pasta, I really don't see the point 😛). Also, grilled polenta should be made with coarse polenta (I'm not sure if instant polenta is the coarse variety) since fine polenta doesn't work very well for this dish (it can break down even after it cools because the texture is quite soft. Fine polenta is mostly used for making runny polenta dishes, which is similar to mash but even softer). That's why I think it's always better to use regular coarse polenta because it holds better if you want to grill it. Coarse polenta needs a longer cooking time (at least 30 mn) and after cooking it, the texture should be quite thick and compact so that when you grill it, it doesn't break down. Also, make sure that it cools almost completely before grilling, this will guarantee that there's less risk of breaking down. This is not as difficult as it seems, just needs a bit of patience and practice, but I think it's totally worth it ☺Hope this helps! Thanks so much for watching ❤Let me know if it turned out well, good luck!