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. Polenta is an Italian side dish and can be made like this grilled polenta; which is firm, or you can leave it creamy and add butter and other herbs and spices where the consistency is more like a porridge.
For this recipe, I added some fresh rosemary into the cornmeal to give it a little added flavor then topped it with this light, refreshing tomato coulis (pronounced koo-lee); which is a sauce made from pureed vegetables or fruits. This Grilled Polenta with Roasted Roma Tomato Coulis is light, flavorful and makes a tasty side dish. ~Enjoy!
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Ingredients
For the Polenta
- 3 c. Water
- 1 tsp. Sea Salt
- 1 c. Yellow Cornmeal
- 1 tsp. Fresh Rosemary, chopped
For the Roasted Roma Tomato Coulis
- 3 medium Roma Tomatoes (plum tomatoes)
- Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1 tbsp. Fresh Rosemary
- Kosher Salt & Black Pepper, to taste
- Prepared Roasted Roma Tomato Coulis
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 dish with cooking spray then pour in the polenta. Refrigerate for 1 hour or until chilled and firm.
- Cut into 9 squares and grill approximately 2-3 minutes per side. Then top with prepared 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 top with some olive oil and bake for 15 minutes. 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.
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This sounds fabulous, Carrie!
Thanks Lisa! 🙂
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!
Thank you Jill! I think I’d like yours better but Dr told me I better lay off the cheese! lol
This looks SO good, Carrie! Thanks for the lovely recipe!! 🙂
Thank you and you’re welcome. I’m glad you like it.
Delicious! I love polenta and your coulis sounds divine!! Thank you for sharing on Fit and Fabulous Fridays. 😉
Thanks Amee!