If you had an Italian relative, neighbor or close friend, you probably grew up eating (and loving) polenta porridge. There’s a lot to love about the sweet and creamy corn dish, but there are other ways to bring it to the table. Try it cooked with sundried tomatoes, lightly grilled and with toppings of gorgonzola cheese and fresh basil. Serve this crispy polenta with grilled veggies for a decadent meal sure to win your heart.
Grilled Polenta with Sundried Tomatoes and Gorgonzola
Ingredients
Polenta
1 cup polenta corn grits
2 cloves garlic, finely minced
1 Tbsp. basil
½ tsp. sea salt
4 cups water
2 oz. sundried tomatoes in oil, drained & chopped
Toppings
4 oz. crumbled gorgonzola cheese
Fresh basil, chopped
Directions
- In a medium saucepan, add water. Bring to a boil and add polenta, garlic, basil, salt and sundried tomatoes.
- Reduce heat to simmer. Cook for about 45 minutes uncovered until polenta is very thick, stirring frequently to prevent sticking.
- Once polenta is done, transfer to a lightly buttered plate and let cool for about 5 minutes. Cut into squares.
- Heat grill with a cast iron skillet or a grill pan over the stove, and grill polenta on each side for 2 to 4 minutes.
- Top with cheese and broil for a few minutes until cheese is melted.
- To serve, top with fresh basil.