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Grilled Polenta

The Gourmet Gourmand
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Cuisine American, Italian
Servings 6 people


  • 2 cups yellow cornmeal (regular, not stone ground)
  • 4 cups water
  • 2 1/2 cups half and half or milk
  • 1 1/2 tsp kosher salt
  • 3/4 cup parmesan cheese divided
  • 1/4 cup extra virgin olive oil for brushing
  • 2 tbsp basil minced, or other fresh herbs of your choice


  • Line a quarter sheet pan or 9x13 pan with parchment. Grease parchment thoroughly.
  • In a medium saucepan, whisk together cornmeal, water, half and half (or milk), and salt. Turn heat to medium.
  • Whisk constantly until mixture begins to simmer. Turn heat to low. Stir intermittently until mixture thickens significantly and begins to hold a bit of shape/ pulls away from the edges of the pan. This takes about 15-20 minutes.
  • Stir in 1/2 cup cheese.
  • Pour polenta out into prepared pan. Spread to distribute evenly. Let rest on a wire rack until cooled and set. (At least 20 minutes)
  • When polenta is cooled, cut into squares.
  • Preheat gas grill to 450-500 degrees Fahrenheit. Or preheat cast iron grill pan to high heat.
  • Brush one side of the polenta squares with olive oil. Arrange squares on grill, placing on a diagonal to create off-set grill marks. Press polenta into the grill with a spatula, using light pressure. Brush remaining side of polenta with additional olive oil.
  • Cover (gas grill only, unncessary if using grill pan) and grill for about 5 minutes, or until polenta easily lifts from grill grates with a spatula. Flip and grill for about another 5 minutes.
  • Arrange on platter and sprinkle with remaining cheese, and minced herbs.


Note - feel free to substitute pre-made polenta such as this one, if you don't want to go to the trouble of making your own.  Just slice into about 1 inch pieces.  I do think the flavor of homemade polenta is so much better though so I'd encourage you to DIY!
Keyword corn recipes, grill recipes, italian recipes, polenta