Grilled Rosemary Polenta with Goat Cheese


  • 8 cups chicken broth
  • 2 cups finely ground yellow cornmeal
  • kosher salt and black pepper to taste
  • 1/4 cup goat cheese, softened
  • 2 tbs olive oil
  • sprigs of fresh rosemary, crumbled
  • Butter the sides and bottom of a 9 by 13 inch baking dish.
  • Heat the chicken broth in a large stockpot to a boil and slowly add the cornmeal.
  • Whisk constantly after each small addition.
  • Reduce the heat to low and cook until thickened, about 15 minutes.
  • Fold in the salt, goat cheese, oil and pepper and pour into the baking dish.
  • Cover tightly with plastic wrap and refrigerate overnight.
  • Cut the polenta into small squares and brush with olive oil and a few leaves of fresh rosemary.
  • Grill the polenta squares over medium coals for 2 minutes. Turn and continue grilling for 2-3 minutes or until golden brown.

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