Grilled Polenta

4.5/5 rating (2 votes)
Grilled Polenta

My husband loves my short ribs and he says it's always better when I freeze it and he warms it up a few weeks later.  At our lake house during the summer there are nights we just want something easy.  Leftovers work perfect.  

I made grilled polenta and topped with warmed up the left over short ribs.  OMG it was amazing!  Great way to use up food handy in the house.  


  • 3 cups water
  • 2 teaspoons kosher salt
  • 1 1/2 cups polenta
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons unsalted butter
  • Olive oil


  1. In a medium saucepan bring water to a boil over medium-high heat.  Add salt to the water and reduce the temperature to medium-low.  Whisk in polenta and continue whisking for about 3 minutes.  Stir in parsley, thyme, garlic powder, pepper and butter.  Remove from heat and cover for 10 minutes.

  2. Take a 8x8 baking dish and brush with oil.  Add in polenta mixture, cover with clear wrap and refrigerate for at least 2 hours or up to 1 day.

  3. Slice into pieces (I did them 1x1)  Heat a large sauté pan or grill pan over medium-high heat and add enough oil to cover the bottom of the pan.  Fry for about 3 minutes per side.

  4. Add the polenta on the bottom of your bowl and top with my short rib bolognese or your favorite dish!  

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