Polenta has become one of my favorite starch sides recently. It has a similar quality to mashed potatoes when served creamy style, with a lot less work. It also can be served in cut out form, which requires a bit more work, unless you take a store shortcut and but a premade log. If you'd like to see how I make my polenta rounds, visit this post, and definitely try out that recipe! It's absolutely delicious!
Since we've been on this grilling kick, I've been brainstorming different things to grill. Polenta was a definite no brainer, as I've seen grilled polenta rounds at many restaurants. To make this polenta little more special, I simply added parmesan and rosemary to the mixed polenta, then added a little crumble of it on top after it flipped to create a little cheesy crust. This polenta was outstanding, firm and crisp on the outside, and smooth and buttery inside. I served this alongside skewers of chicken sausage, mushrooms and Brussels sprouts for a complete meal.
Rosemary Parmesan Grilled Polenta
1 1/2 c. vegetable stock
1/2 c. nonfat milk
2/3 c. polenta (not quick cooking)
1/2 tsp. salt
1/2 tsp. white pepper
2 tbsp. fresh minced rosemary, separated
1/4 c. plus 2 tbsp. parmesan cheese, separated
Bring stock and milk to a boil in a saucepot, stream in polenta, whisking constantly.
Turn heat to low, stir polenta and continue to cook as long as package directs (mine was 15 minutes).
Remove from heat, stir in salt, pepper, 1 tbsp. rosemary and 1/4 c. parmesan cheese.
Line a small baking sheet with parchment, spread polenta on baking sheet, about 1/4-1/2" thick.
Place in the refrigerator and chill for 2+ hours.
Heat grill to medium-high, spray with nonstick grill spray.
Cut polenta rounds out, place on the grill, cook for 5 minutes, flip.
Add remaining rosemary and parmesan cheese in a small dish, sprinkle over polenta.
Close grill over and cook for another 5 minutes.
Remove from heat and serve.