May 11, 2011
Polenta is cooked ground cornmeal, a common Italian side dish (also known as grits in the United States). It is usually served creamy, as a base for meat dishes. When you grill polenta, it develops a crispy crust but remains soft on the inside. I like to sprinkle mine with rosemary salt. Try pairing grilled polenta with Italian sausage at your next cookout.
Ingredients:
1 cup water
3 cups milk
1 teaspoon salt
12 tablespoons unsalted butter (1 ½ sticks, divided)
1 cup polenta
¼ cup all-purpose flour
1 ¼ cups freshly grated parmesan (3 ½ ounces, divided)
2 egg yolks
For the full recipe, click below
Grilled Polenta
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