Polenta is a famous Italian dish made from yellow cornmeal, which can be cooked or baked in different ways, as well as added to baked goods and batters. It is low in fats, rich in complex carbohydrates, and contains fibre and protein. It is also an ideal ingredient for those looking for fewer calories. Today, we bring you a simple recipe for BBQ polenta that will satisfy your taste buds and spark your imagination. Enjoy!
BBQ Polenta with Bocconcini and Cherry Tomatoes
Serves: 6
Preparation: 10 minutes
Setting time: 2-3 hours
Cooking: 30 minutes
Ingredients:
- 2 cups yellow cornmeal (polenta)
- 6 cups filtered water
- ½ cup Parmesan cheese
- 250 g cherry tomatoes
- 1/2 cup stuffed green olives
- 100 ml extra virgin olive oil
- 1 lemon juice
- 200g bocconcini cheese, drained, thorn
- ½ cup parsley leaf, finely chopped
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- ½ tsp ground black pepper
Directions:
Step 1
Put water, salt, seasoning and pepper in a medium-sized pot and let it boil over medium heat. Add the polenta slowly, stirring constantly so that no lumps form. Reduce the heat and cook for 10 minutes, until the polenta thickens. Remove from heat.
Step 2
Add the Parmesan cheese to the polenta and stir until well combined. Spread the polenta evenly into a lined baking dish measuring 20 cm x 30 cm, and smooth the surface. Place in the refrigerator for 2-3 hours to set.
Step 3
Cut polenta into triangles and spray with olive oil. Heat a barbecue grill to high. Cook the polenta for 5 minutes on each side, or until it is lightly charred.
Step 4
Spray the tomatoes with olive oil and cook them on the grill for 3 minutes, turning, or until soft.
Step 5
Prepare the dressing by mixing the olive oil and lemon juice and stirring well to combine. Arrange the polenta onto a large serving plate and top with tomatoes, bocconcini and parsley. Spoon over the dressing and season as desired.
Serving Suggestions:
- Serve as a side dish or entrée
- Add basil leaves for a richer taste
- Serve with sour cream or Greek yoghurt
Tips:
- Replace Parmesan with grated Cheddar cheese
- Replace bocconcini cheese with grilled haloumi cheese
- Store leftovers in an airtight container in the refrigerator for up to 5 days
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.