For best results, prepare the polenta the day before you grill it so it has enough time to become firm and slice-able.
|Author:||Inspired by Vegetarian Times, 2002.06|
|1 1/2 cups||yellow corn meal, (fine)|
|1 1/4 tsp.||salt|
|1 tbsp.||olive oil, plus more oil for grilling|
- Lightly coat 9x5" loaf pan with nonstick olive-oil spray and set aside. In medium saucepan, combine 4 1/4 cups water; cornmeal and salt; whisk well.
- Cook polenta, whisking constantly, until it starts to thicken. Add oil and cook over low heat stirring with wooden spoon and adding more water if necessary. A tbsp. at a time, to keep polenta from becoming too thick, about 30 minutes.
- Scrape polenta into prepared pan and smooth top. Cool, then cover pan and REFRIGERATE OVERNIGHT.
- Prepare charcoal fire. When ready to grill, remove polenta from pan and cut into 1" thick slices. Brush both sides with oil and grill for 3 or 4 minutes each side.
- Serve grilled polenta hot with grilled ratatouille.
|Amount per serving
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 27g||9%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.