Grilled Polenta with Easy Tomato Sauce
~ Mary ~
Whenever we go to Pasta Palazzo we always order grilled calamari and their polenta. Since we haven’t been there in a long time I set forth to emulate this spectacular dish.And let me tell you, I think I exceeded my expectations. I also made up a helping of the grilled calamari, but this time I did everything without scewering – it turned out pretty much the same.
I used fresh mozzarella, but next time I’m going to use either Queso Fresco from the Latino section of A&G or Fontinella Cheese as stated on Palazzo’s menu – as long as I can find it .
Bring to a boil:
3 Cups Water
2 Tbsp Honey
2 tsp Fresh or dry Tarragon OR Thyme OR Basil
1 tsp Kosher Salt
Whisking continuously, slowly pour in:
1 Cup Polenta or Cornmeal
Cook and stir about 3-5 minutes until good and thick.
Immediately pour into a 9×13 pan – no grease necessary.
Refrigerate until set about 30 minutes.
Cut into squares or rounds.
Grill on greased grill over med heat. If the grill is too hot or not greased the polenta WILL STICK.
When flipping over top with choice of
Fontinella OR Fresh Mozz OR Fresh Roiola
Cook until it melts.
The polenta is already cooked so really you’re just heating it up on the grill and getting grill marks and grill flavor.
EASY Tomato Sauce
Saute in medium sauce pan of med-high heat:
Add to pot
4 Cups San Marzano Canned Whole Tomatoes
Regular canned whole tomatoes will work fine.
1-2 tsp Sugar
Handful Chopped Fresh Parsley
Fresh or Dry herbs I use just Basil
Kosher Salt & Pepper to taste
Let Simmer 10-15 min and serve hot.