The recipe I used to prepare my polenta was Alton Brown's. I was very happy with the result. Rich and creamy. It paired well with the greens. When I was done with dinner, I put the leftovers in a plastic container that had some surface area. I also sprayed the inside of the container with cooking spray so that my solidified polenta would slide right out.
The next day, I was making some London broil and grilled tomatoes for dinner, so I thought the polenta would go great on the grill. So, I removed the polenta from the container and sliced into dinner sized servings
I brushed each side with olive oil, then placed on the grill when I started grilling my tomatoes.
I flipped when I started getting grill marks on the first side.
I then served along side my sliced tomato and London broil.
The grilled polenta was pretty good. The char and caramelization from grilling added a nice flavor that you do not usually have with standard polenta in a bowl. This was only my first time around working with polenta of any type. You might be seeing more of this dish once our fresh greens can be picked from our garden.
Thanks for stopping by,