Grilled Polenta
This Grilled Polenta is a great addition to any Mexican themed meal or as an alternative to chips or hash browns. Delicious served with roasted veggies, chilli, or just good old fashioned ketchup!
Ingredients
- 4 tbsp butter (or vegan equivalent)
- 1 tsp garlic paste
- 26.25fl. oz vegetable stock
- 5.6oz quick cook polenta
Instructions
Step 1
Grease and line a square 20cm (8") cake tin (or a loaf tin) and set to one side.
Step 2
Melt 1 tablespoon of the butter in a large, non-stick saucepan and add the garlic paste. Fry for 1 minute then add the vegetable stock and bring to the boil.
Step 3
Remove from the heat and rapidly whisk in the polenta until smooth. Return to the heat stirring until boils and thickens. Whisk in the remaining 3 tablespoons of butter.
Step 4
Pour the polenta into the lined tin, refrigerate for at least 3 hours but preferably overnight.
Step 5
Remove the polenta from the tin and cut into 1/2" slices. You can cut into squares first then slice into smaller triangles or any shape you wish. Brush with olive oil and set to one side.
Step 6
Insert the grill plate into the cooking pot. Select GRILL, set the temperature to HI, and time to 14 minutes. Press START/STOP. Once the pre-heat cycle has finished place half of the polenta into the grill. Close the lid to cook.
Step 7
When the unit displays the 'FLIP' prompt open and close the lid. After 10 minutes of cooking carefully flip the polenta using silicone tongs and cook for the remaining 4 minutes. Repeat steps 6 to 7 until all polenta is cooked. Serve immediately.
Notes:
Prep time inclusive of a 3 hour setting time.
For a richer, creamier flavour replace the vegetable stock with milk and season accordingly.