Grilled Polenta
Polenta alla Griglia
Region: Italy
Category: Vegetables-Grilled
Season: Any
Difficulty: Labor Intensive

Polenta is traditionally made in an all-copper concave cauldron called a paioli.  The cornmeal is always stirred in one direction for almost an hour.  The method of cooking polenta that I use, just as good and much easier than the traditional method, was developed by my friend Carlo Middione, the chef/owner of Vivande Ristorante in San Francisco and author of The Food of Southern Italy.

[photo: detail, Dennis M. Gottlieb, in Clifford A. Wright's Grill Italian]

Yield: Makes 8 servings
Preparation Time: 1:45 hours

2 quarts water

1 tablespoon salt

2 cups cornmeal

1. In the bottom half of a double boiler, pour enough water to reach and cover the bottom of the top part.  Bring this water to a boil over high heat and then reduce the heat to medium-low,  so the water is just under a bubble. 

2. Bring 2 quarts of water to a boil in the top portion of a double boiler.  Add the salt. 

3. Using a wooden spoon, stir the water in the top part of the double boiler until you've created a whirlpool.  Now pour the corn meal into the center of the whirlpool in a continuous steady stream, not too fast, not too slow.  Do not stop stirring.  Continue to stir at a slower pace once the corn meal is in the pot.  Reduce the heat to low and stir while the polenta bubbles slightly until it thickens, 3 to 5 minutes. 

4. Place the lid on the top part and fit the top part over the bottom of the double boiler.  Cook, stirring every 30 minutes, for 1 1/2 hours.  Taste.  If the polenta is bitter, cook longer.

5. Pour the polenta out onto an oiled butcher block or baking tray, spread until 1 inch thick and let cool at room temperature.  When completely cool cut into 4 x 3-inch rectangles or, if you prefer, cut into triangles.

6. While the polenta is cooling, prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

7. Brush the polenta on both sides with olive oil and grill until golden with black grid marks, about 8 minutes on each side.  Serve hot.

Variation: 

Note: 

Posted: 01/04/2007