Grilled polenta with tomato salad

Total time: 1 Hours. 20 Min.
Active time: 40 Min.
Difficulty: 3
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for 3 Serves


  • corn groats 250 Gram 250 Gram corn groats 250 Gram
  • parmesan cheese 40 Gram 40 Gram parmesan cheese 40 Gram
  • water 4 Cup 4 Cup water 4 Cup
  • olive oil  At discretion  At discretion olive oil At discretion
  • zucchini 1 Piece 1 Piece zucchini 1 Piece
  • cherry tomatoes 100 Gram 100 Gram cherry tomatoes 100 Gram
  • onion 1 Piece 1 Piece onion 1 Piece
  • parsley leaves  At discretion  At discretion parsley leaves At discretion
    (for decoration)
  • balsamic vinegar 1 Teaspoon 1 Teaspoon balsamic vinegar 1 Teaspoon
  • salt  At discretion  At discretion salt At discretion
  • pepper  At discretion  At discretion pepper At discretion


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  • 1.

    boil salted water, reduce the flame, slowly pour groat while stirring with a wooden spoon

  • 2.

    heat for 20 minutes, stir all the time, add the parmesan cheese and 2 tablespoons of olive oil

  • 3.

    put polenta to a dish with a low sides, and let it cool down,

  • 4.

    Slice zucchini lengthwise into long thin strips (with vegetable peeler), sprinkle it with 1 tablespoon of olive oil, season with salt and pepper, stir,

  • 5.

    cut polenta into large cubes,

  • 6.

    on skewers put alternately a piece of polenta and zucchini (making from it a harmonica)

  • 7.

    pour over skewers olive oil, grill for one minute on each side,

  • 8.

    cut tomatoes in half, the onion into thin strips, prepare parsley leaves,

  • 9.

    mix all of the ingredients, sprinkle with olive oil and balsamic vinegar,

  • 10.

    season with salt and pepper, mix,

  • 11.

    serve polenta with salad


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