Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 212 :: ON THE WING
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Source: BBQ USA, pg. 428
Method: Direct Grilling
4 hours to 2 days for chilling the polenta
Category: Vegetarian
2 cups coarse yellow cornmeal
6 cups water or good-quality, low sodium chicken stock (preferably homemade)
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1/2 cup (2 ounces) Parmigiano-Reggiano, grated, or Taleggio cheese, rind trimmed off, and cheese cut into small pieces
2 to 4 tablespoons unsalted butter, melted, or extra-virgin olive oil

Combine the cornmeal, water, 1 teaspoon salt, and 1/2 teaspoon pepper in a large, heavy saucepan and whisk until smooth. Bring the mixture to a boil over high heat and boil for 2 minutes, whisking steadily. (You may want to protect your hand with an oven mitt as polenta splatters.)

Reduce the heat to a gentle simmer and stir in the cream, and if desired, 2 tablespoons melted butter or oil. Simmer the polenta gently, uncovered, until the mixture thickens enough to pull away from the sides of the pan, 30 to 40 minutes. It should be the consistency of soft ice cream. You dont need to whisk the polenta continuously, but you should keep a careful eye on it, giving it a stir every 5 minutes. As it thickens, youll need to switch from a whisk to a wooden spoon. Add the cheese, and stir until melted and incorporated. Correct the seasoning, adding salt and pepper to taste; the polenta should be highly seasoned.

Pour the polenta into a nonstick jellyroll pan or cake pan and smooth the top with a spatula. The polenta should be about 1/2 inch thick. Let cool to room temperature, then cover loosely with aluminum foil and refrigerate until firm, at least 4 hours, or as long as 2 days.

Preheat the grill to high.

While the grill is heating, cut the cold polenta with a knife or cookie cutter into squares, rectangles, or fanciful shapes no more than 3 inches across. Use a spatula to remove them from the pan to a large plate. When ready to cook, oil the grill grate. Brush both sides of the polenta pieces with 2 tablespoons melted butter or oil. Arrange the polenta on the hot grate and cook, turning with a spatula, until sizzling hot and nicely browned on both sides, 3 to 4 minutes per side. Serve immediately.
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