Grilled Polenta with Marinara, Parmesan, and Basil

Name: Grilled Polenta with Marinara, Parmesan, and Basil
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 710 milliliters chicken stock; 4 servings Type of fire: Direct; 59 milliliters finely sliced fresh basil leaves; 1 medium Grill heat: -high; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters marinara sauce; 1 Tbsp olive oil; 237 milliliters grated Parmesan, divided; 2 Tbsps unsalted butter; 237 milliliters yellow cornmeal

Grilled Polent The Fourth Of July will be even more special with this recipe. A mixture of pepper, butter, type of fire: direct, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the yellow cornmeal you could follow this main course with the Cornmeal Cookies as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Bring chicken stock to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal. Reduce heat to low and simmer until mixture has thickened, 30 to 45 minutes, stirring occasionally. Stir in 1/2 cup of Parmesan and butter. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Cornmeal

Parmesan

Butter

Equipment you will use

Sauce Pan

Whisk

Pour polenta into a 10-inch round cake pan and let cool to room temperature. Cover with plastic wrap and place in refrigerator until completely chilled and firm, 2 to 3 hours or up to overnight.

Ingredients you will need

Polenta

Wrap

Equipment you will use

Plastic Wrap

Cake Form

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all burners on a gas grill to medium high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Ingredients you will need

Spread