Grilled Polenta

Grilled Polenta

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  • Each serving
  • 150 cal
  • 7g fat (2g sat)
  • 5mg chol
  • 150mg sodium
  • 15g carb
  • 1g fiber
  • 5g protein


  • 2 tablespoons olive oil
  • 1 cup minced onions
  • 2 cloves garlic, minced
  • 4 cups water or vegetable broth
  • 1 cup quick-cooking polenta
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh herbs of choice
  • Salt and pepper, to taste
  • High-heat oil, for grilling


Line an 8-inch square pan with parchment paper.

Heat oil in a heavy pot over medium heat. Cook onions until soft, about 8 minutes. Stir in garlic and cook for 2 more minutes. Add water and bring to a boil; whisk in polenta. Reduce heat to a simmer and cook, stirring constantly until thick, 5 to 10 minutes. Stir in cheese, herbs, salt and pepper. Transfer to the prepared dish and spread evenly with a spatula. Refrigerate until firm, about 1 hour (this can be done up to 1 day ahead).

Preheat grill to medium-high.

Cut polenta into 8 triangles; lightly oil polenta. Grill until golden brown, about 3 minutes per side.

Special notes:

Topping ideas:

• Chopped roasted red peppers and roasted garlic
• Blue cheese crumbles and toasted pecans
• Fresh basil pesto
• Grilled portobello mushrooms: Marinate two portobellos in balsamic vinegar and oil. Grill until tender. Chop and mix with fresh parsley, salt and pepper.

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