Grilled Polenta

We’ve heard polenta described as boiled cornmeal. Bleh. That description doesn’t do it justice. No, this is the way polenta should be prepared: gently simmer into a sweet, creamy porridge. Set till firm, then slice it and grill until deep, recessed grill marks play off the golden hue of the cornmeal. You can also enjoy it creamy right out of the pot. Either way, that’s polenta! So simple, so good.

Serves 4 to 6

Ingredients

• 4 1/2 cups (1.125 L) water
• 1 1/2 teaspoons (7.5 mL) kosher salt
• 2 cups (500 mL) fine or semi-fine polenta cornmeal (or medium-ground yellow cornmeal), not quick-cooking
• 2 tablespoons (30 mL) butter
• 1/2 cup (125 mL) freshly grated Parmesan
• 1 tablespoon (15 mL) extra-virgin olive oil, for grilling

Directions

1. Line a 9- by 5-inch (23 x 12 cm) loaf pan with parchment paper.
2. In a medium saucepan, bring the water to a boil over high heat, then reduce to a simmer at medium-low heat and add the salt.
3. Using a whisk, beat continuously as you slowly pour in the cornmeal, keeping the water at a simmer. Switch to a wooden spoon and continue stirring until thick, about 8 minutes.
4. Remove the pan from the heat. Add the butter and Parmesan, season with salt and freshly ground pepper to taste, then stir to incorporate. Place in the parchment-lined pan and refrigerate until set, about 1 hour.
5. Remove the polenta from the loaf pan. Cut it into 1/2-inch-thick (1 cm) slices, then cut each slice diagonally to create a triangle.
6. Preheat the grill to medium, then clean and oil the grill grates to prevent sticking.
7. Drizzle to lightly coat the polenta with oil, and season to taste with more salt and freshly ground pepper. Grill the polenta until nice golden char marks develop, about 2 minutes. Turn over and repeat for the other side. Serve immediately.