A perfectly crispy grilled side, Grilled Polenta over marinara with pesto, is perfect to serve with any of your favorite recipes on the grill! An Italian classic, great for any party.
If you love delicious sides for grilling, try our Chickpea Cucumber Feta Salad or Summer Farro Salad with Cannellini Beans.
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Why This Recipe
I feel like most people don't cook polenta often, but it's really easy to make, and it's a great appetizer or side dish. Here are 3 reasons you should make this grilled polenta.
- Grilled polenta is way easier to make than fried. There is little cleanup compared to fried polenta, which splashes oil everywhere and has ruined more than one of my shirts.
- Whenever you make Creamy Polenta, set your leftovers aside to make grilled polenta. You get two fresh meals with one ingredient.
- It's the perfect ingredient to pair with Classic Italian Fried Meatballs or to serve with leftover Authentic Italian Sunday Sauce, Authentic Bolognese, or Braised Italian Short Ribs with Gnocchi.
Ingredient Notes and Substitutions
- Polenta. You want to use a medium-grit cornmeal for the best results. Grits will not work as a replacement for polenta.
- Parmigiano. Substitute pecorino if you'd like a sharper taste. I prefer Parmigiano for its smooth and nutty flavor.
- Olive Oil. Use a high-quality extra virgin olive oil. The flavor of the olive oil will make or break the polenta.
- Butter. Use unsalted butter to taste. Up to a stick of butter. The more butter you use, the richer the flavor will be. Making polenta is similar to making risotto. Adding butter to a polenta or risotto, like Mushroom Truffle Risotto, adds more depth of flavor and richness.
*Please see the recipe card for more information on ingredients.
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How to Make Grilled Polenta
Always start with an easy creamy polenta recipe that you can chill in a greased pan. Here are some basic instructions below, but if you want a more in-depth guide, follow the recipe linked above.
Step 1: Add the water, olive oil, bay leaves, and salt to the pot. While cold, whisk in the polenta slowly, pouring it in a thin stream. Raise the heat to medium and bring it to a simmer. Simmer for 30 minutes, stirring often to keep it from sticking.
Step 2: Remove it from the heat and stir in the butter and parmigiano until well combined.
Step 3: While still hot, pour the polenta into a greased baking pan. Cover and refrigerate for at least 4 hours or overnight.
Step 4: Preheat the grill to medium. Once chilled, the polenta should feel somewhat rubbery. Use a knife to cut your desired shapes into the sheet of polenta and set them on a plate. Lightly brush the polenta on both sides with olive oil.
Step 5: Grill the polenta on each side for 5-6 minutes or until it easily comes off the grill grates.
Step 6: You want to see these grill marks in the polenta. If it's sticking, it's not done cooking yet. It will unstick when it's done cooking.
Step 7: Cover a plate with marinara sauce. You can use your favorite brand or follow our Guide to Marinara Sauce.
Step 8: Top the marinara with the grilled polenta, extra parmigiano, and fresh pesto! You can use store-bought pesto, but fresh is so much better for this recipe. Our Pistachio Pesto is very easy to make.
This classic Italian dish is one of my favorites to share with people who have never had it. It's surprisingly tasty to most people. In the summer, I love to serve it with whatever I'm grilling, like Chicken Spiedini or Garlic Parm Chicken Skewers! Skip the marinara and pesto and serve them right under Restaurant-Style Chicken Scarpariello or Easy Chicken Cacciatore.
Pro-Tips
- Chill the creamy polenta for at least 4 hours. It will fall right through the grill grates if you don't chill for long enough. It needs time to set.
- Do not try to scrape the polenta off the grill if it is sticking. If it's still sticking, it's not ready to be flipped.
- The best way to reheat is to place it back on the grill.
Recipe FAQs
They are both made with cornmeal, but grits have more starch, so they're not exactly interchangeable.
It's as easy as slicing and brushing with olive oil. Then grill and serve!
Let it keep cooking. The polenta will release from the grill grates when it's ready to flip.
More Delicious Grilled Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Grilled Polenta with Marinara and Basil
Equipment
- 1 Large Dutch Oven or Pot
- 1 large baking tray
- 1 grill
Ingredients
- 2 cups medium grit cornmeal or polenta
- 10 cups water
- 2 cups parmigiano
- 1 teaspoon salt
- ¼ cup olive oil
- 2 bay leaves
- 1 stick butter
For Grilling/ Serving
- 2 cups Marinara sauce
- ½ cup pesto
- 2 tablespoon olive oil
- ¼ cup parmigiano
Instructions
- Add the water, olive oil, bay leaves, and salt to the pot. While cold, whisk in the polenta slowly, pouring it in a thin stream. Raise the heat to medium and bring it to a simmer. Simmer for 30 minutes, stirring often to keep it from sticking.
- Remove it from the heat and stir in the butter and parmigiano until well combined. While still hot, pour the polenta into a greased baking pan. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium. Once chilled, the polenta should feel somewhat rubbery. Use a knife to cut your desired shapes into the sheet of polenta and set them on a plate. Lightly brush the polenta on both sides with olive oil.
- Grill the polenta on each side for 5-6 minutes or until it easily comes off the grill grates. If it's sticking, it's not done cooking yet. It will unstick when it's done cooking.
- Remove from the grill. Serve over marinara with fresh pesto and extra parmigiano cheese.
Video
Notes
- Chill the creamy polenta for at least 4 hours. It will fall right through the grill grates if you don't chill for long enough. It needs time to set.
- Do not try to scrape the polenta off the grill if it is sticking. If it's still sticking, it's not ready to be flipped.
- The best way to reheat is to place it back on the grill.
Vinny says
One of my favorite things to grill. These grilled polenta are crispy, salty, and delicous. Perfect to pair with marinara.