- Appetizer
- Side
- Italian
- Grill
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 piece
prepared polenta in a tube (18 oz)
- 5 tbsp
extra-virgin olive oil, divided
3 tbsp in step 1, 2 tbsp in step 2
- 2 sprigs
fresh rosemary, leaves stripped and finely chopped (about 1 tbsp)
- 1 clove
garlic, smashed (optional)
- 2/3 cup
Parmesan, finely grated
kosher salt, to taste
coarsely cracked black pepper, to taste
- Gluten-free
- Vegetarian
Contains milk (Parmesan).
Whether it’s vegetarian depends on the Parmesan: check the label.
Not checked: prepared polenta in a tube (18 oz).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the rosemary oil first so it has time to steep. Put 3 tbsp of the olive oil, the chopped rosemary and the smashed garlic clove in a small saucepan over low heat. Warm it gently until you see tiny bubbles around the rosemary and it smells fragrant, about 3 minutes, then take it off the heat. Don't let it sizzle hard or the rosemary will turn bitter. Set aside to steep and fish out the garlic before serving.
5 min
- 3 tbsp extra-virgin olive oil
- 2 sprigs fresh rosemary
- 1 clove garlic
- Step 2
Slide the polenta out of its tube and slice it crosswise into rounds a generous 1/2 inch thick (about 16). Pat both sides dry with paper towels: dry polenta crisps, wet polenta sticks. Brush both sides of each round with the remaining 2 tbsp olive oil and season lightly with salt.
8 min
- 1 piece prepared polenta in a tube (18 oz)
- 2 tbsp extra-virgin olive oil
- kosher salt
- Step 3
Heat a grill (or a ridged grill pan on the stovetop) to medium-high and scrape the grates clean. Let it get properly hot, 5 minutes or so, so the rounds release easily.
5 min
- Step 4
Lay the rounds on the grill and leave them alone for 5 to 6 minutes, until the undersides are crisp with dark grill marks and lift away without tearing. Turn once with a thin spatula and grill the second side 4 to 5 minutes more. If a round sticks, give it another minute before trying again.
11 min
- Step 5
Move the hot rounds to a platter. Spoon the rosemary oil over them, shower generously with the grated Parmesan so it softens on the warm polenta, and finish with plenty of cracked black pepper. Serve right away, while the crust is still crisp.
- 2/3 cup Parmesan
- coarsely cracked black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026