Doctor's Review: Medicine on the Move

August 19, 2017
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Grilled polenta with sweet red peppers and onion wedges

For quick weeknight meals and fast grilling, precooked polenta sold in tubes is a great product: it takes less than five minutes to slip it out of the package, slice it and brush it with olive oil. To dress it up, grill it with sweet red peppers and onions and finish the dish with some grated Parmigiano-Reggiano cheese.

1 tube (about 18 oz. / 560 g) precooked polenta (see Cook’s Note)

extra-virgin olive oil

salt

freshly ground pepper

2 red bell peppers, quartered lengthwise, seeded and deribbed

1 large Walla Walla or other sweet onion, cut into ½-inch- (1.25-cm-) thick slices

¼ c. (60 ml) freshly grated Parmigiano-Reggiano cheese

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Trim off the polenta’s irregular ends and slice the tube into 10, ½-inch- (1.25-cm-) thick slices. Arrange on a rimmed baking sheet. Generously brush the slices on both sides with olive oil and season with salt and pepper. Lightly brush the peppers and onions with olive oil.

Oil the grill grate. Arrange the polenta slices directly over the hot fire and grill, turning once, until they have grill marks on both sides, 8 to 10 minutes total. While the polenta is grilling, arrange the peppers and onions directly over the hot fire and grill, turning once, until the edges begin to char and the veggies are tender but firm, about 5 minutes total. Use a combination of tongs and a long-handled spatula to turn the onion slices so they stay intact.

To serve, cut the peppers into thin strips and slice the onion rounds in half. Arrange 2 polenta slices, overlapping them slightly, on each plate and top with some veggies. Sprinkle with the cheese and serve immediately. Serves 5.

Cook’s Note

To make your own polenta, combine 1½ cups (375 ml) cornmeal, ½ teaspoon (2.5 ml) salt, and 6 cups (1.5 L) water or canned, low-sodium chicken broth in a large, microwave-safe bowl. Cover and microwave on high for 10 minutes. Stir well, cover and microwave on high for another 5 minutes. Spread the hot polenta evenly on a large, buttered, rimmed baking sheet, forming a rectangle ½-inch (1.25-cm) thick. Let cool, cover and refrigerate until set, about 1 hour. Cut into squares and grill.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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