- 3 cups water
- 2 teaspoons kosher salt
- 1 1/2 cups quick cooking polenta, medium or coarse-grain
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped marjoram leaves
- 2 tablespoons unsalted butter, plus more for pan
- 3/4 cup grated Parmesan
- 1/4 cup olive oil, for grilling or pan searing
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
Preheat a grill to medium.
When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
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Grilled Polenta Crackers with Roasted Pepper Salsa, Grilled Polenta with Morel Vinaigrette, Grilled Chickpea Polenta Cakes with Chive Oil and Lemon, Grilled Chicken Recipes, Grilled Pork Chop Recipes, Grilled Shrimp Recipes, Easy Grilling Recipes, Grilling Recipes, Grilled Salmon Recipes