Grilled Polenta

November 15, 2013

Polenta is one of those dishes that seems so difficult to make at home but in reality all it takes is a little cornmeal, a little liquid and a little patience.  Today at, I’m firing up a simple to follow and execute recipe for grilled polenta.  While the addition of grated parmesan and butter definitely amps up the richness of this corn-based porridge, the addition of smoke and flames really brings the corn to life and makes it a perfect side dish for fish, veal cutlets, pork chops and countless other main courses.

 grilled polenta with sage brown butter

Grilled Polenta


  • 2 cups course ground cornmeal
  • 6 cups chicken stock
  • 2 tbsp. unsalted butter
  • ½ cup grated Parmesan
  • Sage brown butter (recipe follows)



Prepare grill for medium-high heat cooking (approximately 350 degrees).  Add chicken stock to a large saucepan and place directly on to the grill.  Add cornmeal to a medium saucepan, place on the grill, and lightly toast the cornmeal for approximately 10 minutes stirring frequently until the chicken stock comes to a boil.

toasting polenta while boiling chicken stock 

Add chicken broth to the cornmeal two cups at a time, stirring frequently to remove any lumps and prevent sticking.

adding chicken broth to polenta

Continue to add the chicken stock and cook until the polenta mixture has thickened and the cornmeal has softened, approximately 15-20 minutes.

adding butter and grated parmesan to polenta on the grill

Add the butter and grated Parmesan to the polenta, stir and remove it from the heat.

cooling polenta before placing on the grill

Pour the polenta mixture into a lightly greased cake pan (note: I used a brownie pan which formed the polenta in to nine even rectangles) and refrigerate for approximately 45 minutes until the polenta is completely firm.  Cut the polenta into squares and return to the grill, placing it on to a well-oiled grill grate.

grill polenta on well-oiled grill grates

Grill for approximately 10 minutes per side until the polenta releases easily from the grill grate and is lightly browned.  Remove from the heat, plate, and drizzle the sage brown butter over the top before serving.

heating butter for sage brown butter

Sage Brown Butter


  • 2 tbsp. unsalted butter
  • 2-3 fresh sage leaves



Prepare grill for medium-high heat cooking.  Place a small sauté pan on the grill, add butter, and allow it to melt.  Add the sage leaves and continue to cook until the butter turns light brown.  Remove from the heat.



- Clint Cantwell, Editor of


Related Topics: Clint Cantwell | Editor's Picks | Grains | Grilled Polenta | Grilled Polenta Recipe | Grilled Sides | Polenta | Side Dish | Sides

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