Grilled Polenta

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 15 min
  • Inactive: 2 hr 20 min
  • Cook: 15 min
  • Yield: 8 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.)
  3. Preheat a grill to medium.
  4. 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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