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Grilled Mediterranean Polenta Triangles

Preparation time : 45 minutes + refrigeration overnight. Finely chop the garlic, dried tomatoes and capers. In a saucepan, melt the butter and fry the garlic for about 1 minute over a moderate heat then deglaze with the milk and bring to the boil.

For 6 servings, you’ll need:

  • 1 garlic clove
  • 50 g dried tomatoes Alnatura
  • 30 g capers Alnatura
  • 1 tablespoon lightly salted butter
  • 500 ml fresh whole milk Alnatura
  • 125 g polenta Alnatura
  • 40 g grated Parmesan Alnatura

Step by step:

  • Finely chop the garlic, dried tomatoes and capers
  • In a saucepan, melt the butter and fry the garlic for about 1 minute over a moderate heat then deglaze with the milk and bring to the boil
  • Add the tomatoes, capers and polenta and stir well
  • Simmer this mixture over a gentle heat for 10 minutes, stirring continuously until the polenta thickens
  • Add the Parmesan
  • Take a baking tray (17 x 25 cm) lined with baking parchment and spread the polenta mixture evenly so it is 1 cm thick
  • Cover with baking parchment and refrigerate overnight
  • The following day: preheat the barbecue
  • Remove the polenta mixture from the tray and cut into triangles
  • Grill the triangles for about 4 minutes on each side
  • Serve hot

Tip:

For even more Mediterranean flavour, fry the garlic in a tablespoonful of the dried tomato oil.

Bon appétit!