Grilled Polenta
Course: MainCuisine: ItalianDifficulty: Medium
Servings
6
servingsPrep time
15
minutesCooking time
40
minutesCalories
450
kcalThis savory Grilled Polenta recipe is a new favorite enjoyed all year long! Grilled polenta is topped with reduced broccoli rabe, white beans, diced tomatoes, garlic & olive oil reduction, crispy baby Bella mushrooms, and shaved Parma Reggiano cheese.
Ingredients
2 cups Corn Polenta
1 block Parma Reggiano
2 cans Cattalini Beans
1 Diced Tomato
2 bunches Broccoli Rabe
6 units Garlic Bulbs
1/2 cup Olive Oil
2 cups Baby Bella Mushrooms
6 cups Chicken stock or water
Directions
- Cook polenta using chicken stock or water per provided directions and refrigerate until chilled.
- On a large sheet pan, cook mushrooms until crispy, and set aside.
- Chop garlic and add to olive oil and cook until golden brown on a low heat.
- Drain and wash beans and set aside and then chop tomato and set aside.
- Place broccoli rabe on a large sheet pan with tomatoes and white beans.
- Remove chilled polenta from oven and cut into large long pieces. Grill on both sides until browned.
- Cut grilled polenta into individual servings and place on plate. Top with broccoli rabe, tomatoes, white beans, mushrooms, and drizzle with garlic and oil mixture. Add shaved paramania Reggiano to taste.
- Enjoy!