Grilled polenta slices

Grilled polenta slices

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 519 kcal
, Fat: 32 g
, Carbohydrate: 45 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Herb polenta

1 litre milk water (1/2 milk, 1/2 water)
1 tsp salt
200 g medium-fine polenta
3 tbsp herbs (e.g. marjoram, rosemary, thyme), finely chopped


200 g crème fraîche
50 g Kalamata olives, drained, pitted, finely chopped
30 g dried tomatoes in oil, drained, finely chopped
a little pepper

Charcoal/gas/electric grill

2 tbsp olive oil
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How it's done

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Herb polenta

Bring the milky water to the boil in a pan. Stir in the salt, cornmeal and herbs, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 36 cm). Leave the polenta to cool, cut into slices measuring approx. 4 x 8 cm.


Mix the crème fraîche, olives and tomatoes, season.

Charcoal/gas/electric grill

Spread both sides of the polenta slices with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Serve the polenta slices with the dip.

Good to know
Prepare: Cook the polenta approx. 1 day in advance, spread, cover and keep in the fridge.

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