Italian Polenta made with yellow cornmeal, sea salt and fresh rosemary; then grilled and topped with a Roasted Roma Tomato Coulis.
I have never made polenta before, but was pleasantly surprised at how easy it was. This Grilled Polenta with Roasted Roma Tomato Coulis is light, flavorful and makes a tasty side dish to any Italian meal.
Since it's light, some of my favorite pairings include Lemon Pepper Whole Roasted Chicken, Lemon Basil Grilled Shrimp, or Honey Balsamic Pork Loin.
What is Polenta?
Polenta is an Italian side dish made with cornmeal. It can be made firm; like this grilled polenta. Or you can leave it creamy and add butter, herbs and spices where the consistency is more like a porridge.
Equipment
- medium saucepan
- dry measuring cups
- liquid measuring cups
- measuring spoons
- 9x9 inch baking dish
- grill pan
Ingredients Needed
- water
- kosher salt
- yellow cornmeal
- chopped fresh rosemary
- Roma/plum tomatoes
- extra virgin olive oil
- garlic
- cooking spray
How do you make Grilled Polenta?
Add water and salt to a medium saucepan and bring to a boil. Gradually whisk in the cornmeal until it starts to absorb the liquid, then add the rosemary.
Simmer for 5 minutes; then remove from heat. Spray a 9x9 inch baking dish with cooking spray; then add the polenta.
Refrigerate for 1 hour or until the polenta is chilled and firm. Cut into 9 squares. Heat a grill pan over medium high heat; spray cooking spray; then add the pieces of polenta.
Cook for approximately 2-3 minutes per side; then top with the prepared tomato coulis.
How do you make Roasted Roma Tomato Coulis?
Coulis; which is pronounced koo-lee; is a sauce made from pureed vegetables or fruits.
Preheat oven to 425 degrees F. Cut the tomatoes in half and place on a baking sheet. Season with salt and pepper; then drizzle the top with some olive oil and bake for 15 minutes. Remove from oven and let cool.
Grilled Polenta with Roasted Roma Tomato Coulis
Ingredients
For the Polenta
- 3 cups water
- 1 teaspoon kosher salt
- 1 cup yellow cornmeal
- 1 teaspoon chopped fresh rosemary
- Prepared Roasted Roma Tomato Coulis
For the Roasted Roma Tomato Coulis
- 3 medium Roma tomatoes (plum tomatoes)
- Extra Virgin Olive Oil
- 2 cloves garlic
- 1 tablespoons chopped fresh rosemary
- Ā¼ teaspoon kosher salt
- dash black pepper
Instructions
For the Polenta
- Add water and salt to a medium saucepan and bring to a boil. Gradually whisk in the cornmeal until it starts to absorb the liquid, then add the rosemary.
- Simmer for 5 minutes; then remove from heat. Spray a 9x9 inch baking dish with cooking spray; then add the polenta.
- Refrigerate for 1 hour or until the polenta is chilled and firm. Cut into 9 squares. Heat a grill pan over medium high heat; spray cooking spray; then add the pieces of polenta.
- Cook for approximately 2-3 minutes per side; then top with the prepared tomato coulis.
For the Roasted Roma Tomato Coulis
- Preheat oven to 425 degrees F.
- Cut the tomatoes in half and place on a baking sheet. Season with salt and pepper then drizzle the top with some olive oil and bake for 15 minutes.Ā Remove from oven and let cool.
- Peel off the skins and place the tomatoes, rosemary and garlic into a mini food chopper. Pulse until all ingredients have been blended.
Lisa @ Lisa's Dinnertime Dish says
This sounds fabulous, Carrie!
Carrie's Experimental Kitchen says
Thanks Lisa! š
Jill says
I made some white polenta (not quite as healthful as yours-I added some Truffle Oil & Grated Parmesan) over the weekend and I am definitely going to grill the leftovers tonight. I love this recipe Carrie and your photo is lovely!
Carrie's Experimental Kitchen says
Thank you Jill! I think I'd like yours better but Dr told me I better lay off the cheese! lol
California Callie says
This looks SO good, Carrie! Thanks for the lovely recipe!! š
Carrie's Experimental Kitchen says
Thank you and you're welcome. I'm glad you like it.
Amee Livingston says
Delicious! I love polenta and your coulis sounds divine!! Thank you for sharing on Fit and Fabulous Fridays. š
Carrie's Experimental Kitchen says
Thanks Amee!