Crispy grilled polenta

Northern Italy is rubbing off on me…

What You’ll Need:
Fine, dry polenta (corn meal in English)


Olive Oil 


Freshly grated Parmigiano Reggiano


I know it’s sacreligious up here in the north to not use butter in literally everything, but I’m just not a fan. I love butter in pastries, but I much prefer the freshness of olive oil in savoury foods. In a medium-sized pot. Boil 2 cups of water with course salt and a little olive oil. I recommend freshly grating the Parmigiano while the water is boiling because once the polenta starts cooking, it moves pretty fast. Once it’s boiling, bring it to a simmer. Slowlyyyyy add the polenta one handful at a time (I consider about 2 handfuls per person for polenta), stirring constantly with a wooden spoon. Polenta is a lover of the low and slow method. Let it do it’s thing and keep stirring. It should be creamy, so if it’s starting to look sludgy, add more water and olive oil. Mix in the Parmigiano. Line a baking sheet with parchment and spread so the polenta is as thick as the tip of your pointer finger. Refrigerate for at least 2 hours, overnight if you can. Fire up the grill (or grill pan in our case) to get it nice and hot. Brush the top of the polenta in olive oil. Cut in rectangles. Grill each rectangle and top with your favourites! I love a good rosemary goat cheese and mushroom, or even just with prosciutto. Buon appetito!

Alyssa D'Adamo