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Grilled Polenta
Ingredients
9 cups
water
2 cubes
Knorr-Swiss chicken bouillon
2 1/2 cups
yellow cornmeal
2 Tbl
butter
4 oz
can diced chilis, drained
1/2 cup
olive oil
Instructions
STEP 1
Butter a 9x9-inch baking pan.
STEP 2
Bring the water and bouillon cubes to a boil in your largest pot.
STEP 3
In small batches slowly pour the cornmeal through a sieve into the water, whisking constantly to prevent lumps.
STEP 4
Lower the heat to medium-low and cook the polenta for 45 minutes. The mixture will thicken considerably as the liquid evaporates. When the polenta pulls away cleanly from the sides of the pot it is done.
STEP 5
Add the butter and the chilis and stir to distribute.
STEP 6
Spoon the polenta into the prepared pan, spreading to even the top, and refrigerate until cool. When cool, remove with plastic wrap.
STEP 7
When you are ready to grill the polenta, invert the pan onto a cutting board and slice into serving portions.
STEP 8
Heat your BBQ to its lowest setting. Liberally brush one side of the polenta with olive oil and place the pieces, oiled side down, on your grill. Cover the grill, if possible, and cook for 15 minutes.
STEP 9
Brush oil on the uncooked (top) side of the polenta and with a spatula carefully turn the pieces over. Continue cooking for 15 minutes.
Nutrition Facts
(per serving)
Calories:
900 calories
Servings:
8 servings
Carbohydrates:
95 g
Fat:
40 g
Fiber:
12 g
Protein:
20 g
Sugar:
5 g
Meal Effort
Preparation:
10 minutes
Cook:
45 minutes
Total:
55 minutes