Go Back
–+ servings
Print
grilled polenta cakes

Grilled Polenta with Salsa Rosa

We love party foods that wow without the work and these grilled polenta cakes are exactly that. Plus, you can top them with whatever you like--salsa, GF gravy, sauteed mushrooms, whatever! No grill? Panfry the grilled polenta cakes until golden and crispy in a little olive oil over medium-high heat.

Servings 12 triangles
Author Michael Chiarello

Ingredients

  • 4-1/2 cups gluten-free chicken broth
  • Kosher salt and freshly ground pepper
  • 1-1/2 cups polenta (such as Anson Mills)
  • Extra-virgin olive oil, for greasing
  • 1 recipe Salsa Rosa (below)

Instructions

  1. In a large saucepan, bring the chicken stock to a boil over medium-high heat. Season with 1 teaspoon salt and 1 teaspoon pepper. Gradually whisk in the polenta to avoid clumping. Keep whisking, slowly and carefully, until the polenta comes to a simmer and begins to thicken. Lower the heat and cook as directed on the package, stirring occasionally with a wooden spoon. Cook until a spoon inserted into the polenta stands straight up, about 10 minutes more. Season to taste with salt and pepper.
  2. Generously grease a 9 by 13-inch baking pan with olive oil. Using a rubber spatula, spread the polenta evenly in the baking pan, working it into the corners and smoothing the top. Cover the polenta with plastic wrap and let cool in the refrigerator for 2 hours or until firm. Cut the polenta into 12 triangles with a knife or cookie cutter.
  3. Preheat the grill on high heat. Once hot, brush the grill with olive oil and add the polenta pieces; don’t move them until grill marks form, about 2 minutes. Flip the polenta, grill on the other side for 2 minutes, transfer to a platter, and serve with the salsa.