Then spread the marinara sauce over the polenta top. Add the the sausage patties and polenta rounds to the grill. If the polenta is spattering while being cooked, cover with a lid, keeping it ajar. My motto? On a grill-safe or oven-safe tray, stack a sausage patty on top of a polenta round. Seal up any openings. Top each slice with a slice of mozzarella, a basil leaf … Here you'll find recipes that are created from everyday, easy-to-find basic ingredients and put together with minimal time and energy. But I really miss that homemade taste! Meanwhile, place … * 20 minute drive Reduce the heat, slowly whisk in the polenta and season with pepper. (air fryer setting), after 5 minutes, flip the polenta and air fry for another 5 minutes. Slice 5 1/2" thickness rounds of polenta. Remove from the grill and let cool for 5 to 7 minutes. Filling: 300g mozzarella, grated 100g fried bacon . If you’d like a thinner polenta, add one additional cup of water, whisk in, and cook 2 to 3 minutes longer. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Sprinkle some shredded mozzarella cheese and basil over the top of the sauce. Your email address will not be published. 2. https://cooking.nytimes.com/recipes/1012572-grilled-polenta Place the polenta onto a warmed plate and layer the basil leaves, tomatoes and mozzarella. Assembling the Dish: Lay out 6 to 8 plates. Lightly oil a griddle or solid-based frying pan and heat over high heat. Marinated Grilled Pork Chops with Tropical Salsa, Stovetop Brussels Sprouts with Bacon and Mustard, Creamy Instant Pot Pasta with Chicken and Mushrooms, All you really need to make these stacks is a. Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. https://www.icancookthat.org/2018/07/grilled-caprese-polenta-rounds.html Your email address will not be published. Packaged polenta is grilled (or broiled), topped with creamy mozzarella, and heaped with balsamic tomatoes and basil. Heat a chargrill to very hot. My motto? Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 … Slice prepared Polenta into 1/4 slices and set aside. Welcome to Go Go Go Gourmet! I can’t wait to have them again, honestly. 1-1/2 to 2 pounds mozzarella packed in liquid (the fresher the better), sliced into 1/4-inch thick slices. Serve immediately. From the cheese to the sauce to that juicy sausage, I’m totally obsessed. Continue to stir until well combined and very thick, taste for seasoning adjustment. Reduce heat to … Cut the cheese in to 1/2 inch thick slices. Ladle some polenta into bowls, and then top with the cherry tomato sauce and of course, that delectable mozzarella cheese. I know you’re going to love their unique flavors as much as I did. If you’re wondering how to grill polenta, these Grilled Polenta & Mozzarella Stuffed Sausage Stacks are for you! When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. If you know me by now, you know that I prefer to make things from scratch. Lightly spray polenta with nonstick spray. Recipes like Mozzarella, Basil & Zucchini Frittata and Hasselback Caprese Chicken are tasty, fresh and highlight a yummy cheese. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. What I especially love about these sauces is the complete absence of artificial ingredients or extra sugar, but packed with tons of fresh, homemade taste. Set the polenta into the air fryer, at 400 degrees F, for 5 minutes. Read more... Three words: gimme, gimme, gimme. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Place slightly cooled polenta slices on a plate. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Grilled Polenta with Pesto and Mozzarella January 7, 2013 Leave a comment If you’re looking for something different to serve that fits right in at both a backyard barbeque and fancy dinner party, try this very unique and VERY delicious grilled polenta appetizer. Sprinkle with salt and pepper and drizzle with olive oil. Remove cubes from the skewers and place on a platter. More taste. Whether it’s used in a classic combo like tomatoes and basil or paired with something unexpected like salmon, these mozzarella recipes are delicious. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. All rights reserved. Whisk over high heat until mixture comes to boil. These are such a showstopper that they could easily be used as a meal starter or as the main entree. Published: June 10, 2016, Updated: February 10, 2020. Grilled Portobello Mushrooms with polenta is a simple, vegetarian grilled dinner full of marinated grilled mushrooms, tender grilled polenta, fresh arugula, and Parmesan cheese. Leave a comment telling me how you’d like to use them for a chance to win VIP coupons! When done, stir in the margarine until melted. Lightly brush top and bottom of polenta with oil, and place in center of grill. I used to make pasta sauce with David with the summer’s bounty of tomatoes, but honestly, we just don’t have the time that we used to- kids can do that to you. Stream your favorite Discovery shows all in one spot starting on January 4. Enter Classico Riserva Pasta Sauce, a new line of sauces that is shaking things up with their flavor offerings: Marinara, Eggplant & Artichoke, Roasted Garlic, Arrabbiata and Puttanesca. Arrange tomato slices on top of polenta and dollop with ricotta-Parmesan mixture; sprinkle with mozzarella. Drizzle with balsamic glaze and sprinkle with basil. Filed Under: Appetizers, Fast, Main Dish, Recipes Tagged With: Appetizers, Cheese, Dinners, Grilling. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. 11. 13. Sign up for the Recipe of the Day Newsletter Privacy Policy, Easy Tomato Soup and Grilled Cheese Croutons, Gluten-Free Chocolate Cherry Peanut Butter Cookies. Not only do I think the end result tends to be superior, but I can control what goes into it and what I’m feeding my family. Drizzle over a nice amount of the extra virgin olive oil and the balsamic glaze. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Toss the olives and spinach leaves with 1 tsp oil and the red wine vinegar, then season. Top with tomatoes, fresh mozzarella, balsamic, basil and a few grinds of salt and pepper. Melt the butter for the polenta and make sure the polenta and greens are hot. STEP 1. Serve at once in bowls and top as suggested below. 1 pound Mozzarella cheese; extra-virgin olive oil; freshly ground, black pepper; coarse salt; 1 Tbs fresh basil, chopped; 1 lemon. Flip the skewers over (with the help of a metal spatula if the polenta sticks) with tongs and grill for another 4 to 7 minutes. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. – 1 cup Mozzarella Pearls (Bocconcini) – Salt and Pepper to taste. Join my mailing list to receive my latest recipes to your inbox! Divide the italian sausage into five portions; flatten out to approximately 1/4".Place one slice of … The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. Go Go Go Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Grilled Polenta & Mozzarella-Stuffed Sausage Stacks, Cold Brew Coffee with Sweet Vanilla Cream ». There’s something to be said about having a little spice in your life. Serve it as … Directions. Cook for 6-8 minutes per side, until sausage is cooked and the cheese is melted, and the polenta has grill marks. Sauce: 1 tbsp onion, chopped 1 clove garlic, chopped 2 cans of peeled tomatoes (blended on the mix) 200g ground beef Basil, salt and black pepper. https://www.thespruceeats.com/crispy-grilled-polenta-recipe-996004 The content and opinions expressed below are that of Go Go Go Gourmet. Preheat a grill to medium high heat/ 375F. If you would like further inspiration on new ways to use polenta have a look at this post by Nollaig on Fascination Food. I can’t WAIT to try this out! I often use chicken broth instead of water. In two separate small bowls, whisk the Eggs in one, and place most of the Breadcrumbs into the other, creating a breading station. Grilled Mozzarella. Join our mailing list to receive the latest news and updates from our team, as well as a FREE eBook of my family's favorite weeknight dinners! Ingredients. Arrange the polenta on a serving platter and serve hot. Preparation Combine milk and cornmeal in large saucepan. Copyright© 2020 gogogogourmet.com. Divide the italian sausage into five portions; flatten out to approximately 1/4".Place one slice of mozzarella on top of the sausage, then wrap the sausage around the cheese to form a cheese-filled patty. Cut the polenta into wedges and brush with 1 tsp olive oil. Close the grill and cook until the cheese is melted and the sauce is bubbling. Required fields are marked *, Welcome to Go Go Go Gourmet! Polenta is nothing more than coarsely ground cornmeal. I wanted to create a recipe that really showcased the outstanding flavor. Reduce the heat, slowly whisk in the polenta and season with pepper. Grilled and Stuffed Polenta. Serve immediately. Less effort. On a medium high heat, grill the sandwiches for about 5 minutes a side. Want to try them out for free??? (This can also be done up to 1 day ahead.). All that fresh mozzarella! I have to say, this Arrabbiata sauce is one of the best I’ve ever had, homemade or otherwise. In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Fresh mozzarella is a tasty addition to any recipe and these side and main dishes are no exception. Once this warm dish is made, it’s baked, grilled, fried, or served creamy, making it one of the most versatile dishes. Meanwhile, stir together ricotta, Parmesan, and pepper in small bowl. At the center of each plate overlap several slices of the mozzarella so you have 2 to 3 ounces per serving. © 2020 Discovery or its subsidiaries and affiliates. Here you'll find recipes that are created from everyday, easy-to-find basic ingredients and put together with minimal time and energy. Read More…. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. More taste. Grill for 2 minutes on both sides until golden and heated through. https://eatsmarter.com/recipes/fried-polenta-rounds-with-mozzarella Continue to stir until well combined and very thick, taste for seasoning adjustment. Topped with 1/3 cup arrabbiata sauce over each stack and top with a mozzarella slice. 1 1/2 cups quick cooking polenta, medium or coarse-grain, 1 teaspoon freshly chopped marjoram leaves, 2 tablespoons unsalted butter, plus more for pan, 1/4 cup olive oil, for grilling or pan searing. All rights reserved. Less effort. In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. The sauce was full of flavor and had that great pepper/heat taste that is so essential to arrabbiata. Sausage and peppers is an Italian mainstay, so I created a cheese filled dish that plays on this theme, with a dash of caprese flair, and reminiscent of a summer burger just off the grill. Directions: Polenta: And last but not least, the assembly! 12. Join our mailing list to receive deliciousness straight to your inbox, plus a FREE ebook with my favorite family meals! This post brought to you by Classico Riserva. -Spread almost all of the marinara on a platter (saving a little for garnish) and assemble the stacks starting with the grilled polenta, fresh mozzarella, large basil leaf, grilled zucchini, grilled eggplant, a small topping of mozzarella, a dollop of the remaining marinara, and a … Its as close as you can get to that slow-simmered pot on the stove. Now, place on the stove over high heat and whisk to combine. They are easy, delicious, and make the perfect summer meal! Add the water, broth, polenta, and salt to a medium-large pot. Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad Directions: 1. You’ve got to try this dish out, pronto- as well as these sauces. Click to Tweet While the polenta is cooking, make the sauce by sautéing some sweet cherry tomatoes in a little olive oil, and red pepper flakes just until they start to break down. Broil 5 inches from heat until lightly browned and heated through, about 8 minutes. Bring to a boil and turn the heat down to a low simmer. It's a perfect base for any kind of saucy meat or mushroom ragout. We loved eating these, and I loved how fast they were to make. Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Served as a side dish or main, we have 29 of the best recipes that feature just about every way to enjoy polenta. Ingredients: Polenta: 1 and 1/2 cups cornmeal 5 cups water salt and black pepper. When it is time to flip, make …