Grilled Polenta

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
Yield:8 servings
Prep time: 00:20
Cook time: 00:35
Category:Main Courses


1 1/2 cups yellow corn meal, (fine)
1 1/4 tsp. salt
1 tbsp. olive oil, plus more oil for grilling


  1. 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.
  2. 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.
  3. Scrape polenta into prepared pan and smooth top. Cool, then cover pan and REFRIGERATE OVERNIGHT.
  4. 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.
  5. Serve grilled polenta hot with grilled ratatouille.


Nutrition Facts

8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Trans Fat
Sodium 445mg19%
Total Carbohydrate 27g9%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 3g

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.