Name: Grilled Polenta with Balsamic Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 ounces cocktail tomatoes (, on the vine if possible (sub cherry or grape tomatoes)); 2 tablespoons balsamic vinegar; 3 cloves garlic (, crushed or minced); 1-2 tablespoons grapeseed oil; 1/2 teaspoon sugar ((*optional)); Salt and pepper (, to taste); 1 cup polenta (, quick-cooking (*see note)); 2 1/2 cups water; 1 1/2 cups vegetable broth (, low sodium); 1/2 cup vegan parmesan cheese ((*optional)); 3/4 teaspoon salt (, more to taste); 1 tablespoon vegan butter; Grapeseed oil (, as needed for grilling (or any oil)); 8 ounces vegan cheese (, a soft variety (*see note))

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This Grilled Polenta with Balsamic Roasted Tomatoes is versatile enough to serve as an appetizer or light meal. Plus, it's easy to prepare and it can be prepped ahead of time. The flavor combination will knock your socks off, too!

I can't stop grilling everything this summer! I'm completely addicted and my newest favorite is Grilled Polenta. Have you tried it yet?

This was my first time trying it and I was blown away! I thought it would be hard to grill and maybe fall apart, but it came together perfectly!

It's crispy on the outside, soft and tender on the inside, with a subtle smoky flavor. You can top it with anything that makes your taste buds happy. I topped it with vegan ricotta, balsamic roasted tomatoes, and fresh-cut basil. It's a heavenly combination!

This recipe was inspired by Gordon Ramsay's Grilled Polenta that I saw on YouTube. I was drooling over it and I just had to try it with a vegan twist. Gordon is a creative chef and really knows how to bring flavors together. He's fun to watch when he's calmly cooking and not yelling at everyone in Hell's Kitchen.

He's made a few vegan meals for his restaurants recently and I hope he'll continue. Until then, I'll try to veganize some of my favorites.

What is polenta?

Polenta is an Italian dish that's traditionally made with coarsely ground yellow corn. It's very similar to corn grits, but the corn used for polenta comes from flint corn which originates in Italy. The flint corn holds its shape and yields a firmer and more toothsome texture, while the corn grits are made with dent corn and yield a softer texture.

I think it's a slight difference and the corn can be used interchangeably. Bob's Red Mill makes a great Polenta/Corn Grits product and it's easy to find in most stores. Polenta is really easy to cook but can take about 20-30 minutes to come together, so when I'm in a hurry, I use Quick-Cooking Polenta. It makes life easy!

Polenta can be sweet or savory and you can enjoy it for breakfast, brunch, lunch, or dinner. You can serve it soft or firm and cook it up in a variety of ways. I'm all about grilling it at the moment and can't get enough!

How to make Grilled Polenta

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STEP 1

Add the water, broth, polenta, and salt to a medium-large pot. Now, place on the stove over high heat and whisk to combine. Bring to a boil and turn the heat down to a low simmer. Stir or whisk every 30 seconds to keep it smooth. It'll thicken up and finish cooking around the 4-5 minute mark.

It should be very thick, but not have big clumps. Whisk in more water or broth to smooth if needed. Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed.

STEP 2

Pour polenta into a 11X7 Baking Pan and smooth out evenly with a spatula. Let it cool for 10 minutes before transferring into the freezer for another 10-15 minutes. You can also place it in the fridge for 30-60 minutes.

When the polenta is cooled and firm, flip over gently onto a cutting board and cut it into 8 rectangular slices.

Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush one side of the polenta to coat. When the pan is fully heated, add the polenta, leaving some room in between (don't crowd - work in batches if needed).

Grill for 8-10 minutes until grill marks appear. Use a metal spatula to gently remove. You can serve now or flip and grill the other side of the slices.

STEP 3

Roast the tomatoes - place them in a small baking dish and nip each one with scissors (leave vine intact if preferred). Add garlic, drizzle with oil, balsamic vinegar, and sprinkle with sugar, salt, and pepper. Place in the oven for 10 to 15 minutes at 450° F (230° C) until the tomatoes are blistered and tender.

STEP 4

Place a few slices on a plate and top with vegan cheese, a few tomatoes with a drizzle of the roasting sauce. If preferred, top with fresh-cut basil, crushed red pepper, capers, and a drizzle of balsamic glaze.

Success Tips

Whisk into cold water before turning on the heat. This will give you a lump-free polenta every time.
Make sure to whisk or stir often to prevent sticking and lumps, but you don't have to stir constantly (contrary to what you may have heard).
Polenta is very forgiving, so if it's too thick or lumpy, you can add a few splashes of liquid and whisk until smooth.
The polenta bubbles up a lot and can burn your skin. Make sure to keep the heat low and use long cooking utensils.
To make things easier, you can cook the polenta ahead of time and spread it out in the baking pan. When cooled, cover and leave in the fridge until ready for use.
Make sure the grill pan is fully heated before adding the polenta. Oil the slices well and let them sizzle in the pan undisturbed. They will stick until they are fully grilled and they should lift easily after. Use a sturdy and thin stainless steel spatula to gently lift them out of the pan.
If you'd like to learn more about polenta, here is a detailed article that you may enjoy reading.

Serving Suggestions

It's a meal on its own, but it'll go nicely with Soup or Salad if you want something more. I love it with this delicious and easy gazpacho recipe. Feel free to top it with your favorite fresh herbs and a drizzle of balsamic glaze for extra oomph!

You can top it with any vegan cheese you prefer or omit it altogether. I used my Tofu Ricotta that I made for my Eggplant Rollatini but it goes well with Vegan Mozzarella or Vegan Cream Cheese.

If you don't have time to make your own vegan cheese, you can use a store-bought variety. Kite-Hill's Ricotta and Miyoko's Mozzarella are both amazingly delicious!

More corn recipe to enjoy

I love to hear from you

If you make this Grilled Polenta, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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5 from 5 votes (1 rating without comment)

Grilled Polenta with Balsamic Roasted Tomatoes