Grilled Polenta with Roasted Red Pepper and Feta

The grilling saga continues! With the dry summer we've been having in Northeast, Ohio it's just too tempting grill for dinner, especially on weekends. We made this grilled polenta recipe for a light Sunday night dinner paired with Balsamic Grilled Mushroom Skewers.  I already had a jar of roasted red peppers on hand, but you can easily roast three red bell peppers and dice them if you do not already have roasted red peppers or prefer to roast them yourself (method for roasted peppers here).

We were happy with this for a light dinner, the topping was flavorful. Adding the green onions added a little bite to the overall savory flavor. I also thought that the idea of grilling polenta was unique, that is something we had never done before or thought to do. In fact, it had been a while since we purchased a roll of polenta --- we picked up two while we were at the store, so I'm looking forward to include polenta into another recipe soon.

Recipe from A Beautiful Plate

-1 jar of roasted red bell peppers
-3 cloves of garlic
-3 ounces feta cheese, broken into large crumbles
-2-3 sprigs of fresh thyme, plus more for garnishing
-freshly ground black pepper

Grilled Polenta
-24 ounce tube of polenta
-extra virgin olive oil, for brushing
-sea salt
-green onion, for garnish, optional

To make the topping dice the roasted red peppers into bite sized pieces, this will make it easy to keep them on the polenta rounds as well. Mix together the roasted red pepper, garlic, feta cheese, and thyme. Then season with salt and pepper. Set aside.

To grill the polenta, slice the polenta log into rounds that are a few centimeters thick. Brush the rounds with olive oil and season with salt. Use a vegetable basket to keep the polenta rounds from falling through the grates and grill for 2-3 minutes per side.

Remove the polenta rounds from the grill, top with the roasted red pepper and feta mixture, top with green onion, then serve immediately. 


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