Grilled Polenta with Tomato Relish
Updated: Sep 14, 2021
Polenta is a subtly flavored food that is simply made from boiled cornmeal. Served creamy and hot or firm and room temperature, polenta can be prepared many ways! Many people enjoy it as a hot porridge with add-ins like butter and parmesan cheese. Otherwise, you can cut in to firm polenta and pan-fry it or otherwise apply heat for a crispy exterior. This version of polenta is oiled and grilled to get that crispy bite reminiscent of fried or battered food. Plus, that refreshing tomato relish tastes like a summer garden! If you’ve never tried it, this crispy grilled polenta is a great way to enjoy cornmeal: Along with the tomato relish, it’s almost like a tortilla chip. The two go so well together, especially with the addition of Private Seasoning Rub in the relish and sprinkled on the polenta discs. It can be enjoyed hot, warm, or even cold straight from the fridge. It’s crisp, with a soft interior and fresh flavors thanks to the relish. This polenta dish is nice as an appetizer or snacking in general with friends or even solo!
Ingredients ● 2 medium roma tomatoes, diced
● 1⁄2 cup white onion, diced
● 1⁄2 jalapeno, seeded and minced
● 2 tbsp red wine vinegar
● 1 1⁄2 tsp Private Seasoning Rub, divided
● 24 oz pre cooked polenta (from a tube)
● 1 tbsp avocado oil
Preheat the grill to medium-high heat, approximately 500 degrees.
Meanwhile, in a small bowl, add the diced tomatoes, onion, jalapeno, red wine vinegar, and 1 tsp Private Seasoning. Mix well to combine and set aside.
Cut the polenta into 1⁄2 inch slices, then drizzle with avocado oil and sprinkle with 1⁄2 tsp Private Seasoning. Ensure they are well oiled to avoid sticking on the grill.
Place polenta slices on a preheated grill and let cook for about 5 minutes, until golden brown with grill marks. Flip and continue cooking for about 3-4 minutes, until crisp on the other side. Remove polenta from the grill and let cool slightly.
Serve grilled polenta with tomato relish spooned on top.
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