Grilled Polenta with Sweet Red Peppers and Onion Wedges
Published by Chronicle
It wasn't until I started writing this book that I tried precooked polenta sold in tubes. Even though I'd noticed it in the refrigerated case at the grocery store, along with all the packages of fresh pasta, I always thought, "Why bother when it's so easy to make from scratch?" For quick weeknight meals and fast grilling, though, it's a great product: It takes less than five minutes to slip it out of the package, slice it, and brush it with olive oil. To dress it up, I grill sweet red peppers and onions and top with some grated Parmesan.
If you prefer to make your own polenta, here's a quick and easy cooking method: Combine 1 1/2 cups polenta, 1/2 teaspoon kosher or sea salt, and 6 cups water or canned low-sodium chicken broth in a large, microwave-safe bowl. Cover and microwave on high for 10 minutes. Stir well, cover, and continue to microwave on high for another 5 minutes. Spread the hot polenta evenly on a buttered large, rimmed baking sheet, forming a rectangle 1/2 inch thick. Let cool, cover, and refrigerate until set, about 1 hour. Cut into squares and grill.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecheesy, savory, smoky
- 1 tube (18 ounces) precooked polenta, such as San Gennaro brand (see cook's note)
- Extra virgin olive oil
- Kosher or sea salt
- Freshly ground pepper
- 2 red bell peppers, quartered lengthwise, seeded, and deribbed
- 1 large walla walla or other sweet onion, cut into 1/2-inch-thick slices
- 1/4 cup freshly grated parmigiano reggiano cheese