Grilled Polenta

An old colleague used to always say that there is nothing worse in the whole world than a parent having to bury a child. I can’t even say those words out loud. My lovely wife would break down, as she is right now, mourning those who died today in the terrible attack on a grade school in Connecticut. We all need to do something about such terrible violence. We are better than that.

This recipe is simple and to the point. I don’t have it in me for anything else today.


  • 1 3/4 Cup Fine Corn Meal
  • 6 Cups Water
  • Salt
  • 2 Tablespoons Butter
  • Olive Oil


  • Heavy Pan
  • Whisk
  • Cutting Board (wooden if you have one)
  • Chef’s Knife
  • Grill or Grill Pan
  1. Bring 6 cups of water to a boil.
  2. Salt liberally.
  3. Slowly whisk in the corn meal. And stir until thick and creamy. This takes about 20 minutes. Use your wrist and switch off or enlist a partner.
  4. Add butter and let melt. Mix together.
  5. Cover a board with a layer of corn meal and pour polenta onto it.
  6. As soon as it is cool enough to handle, form it into a loaf, either oblong or if you can, like a log. The shape doesn’t really matter.
  7. Let cool until it becomes fairly stiff.
  8. Cut into 1/2 inch slices.
  9. Brush each side with a little olive oil.
  10. Heat grill or grill pan.
  11. Place pieces of polenta on the grill for about 8 minutes a side, until they are stiff enough to flip and have a nice grill mark. Don’t move until you flip.
  12. Cook on the other side.

I love to serve these with lamb or Moroccan chicken. Even though it is grilled, I think this dish is a wonderful winter side dish.

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