Grilled Polenta with Tomato Basil Relish

Grilled Polenta with Tomato Basil Relish


1 cup polenta
4 cups water
1 teaspoon salt
1 tablespoon olive oil
1 (15-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese


1. Preheat grill to medium-high heat.
2. Combine polenta, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low, and simmer 5 minutes or until thick. Remove from heat.
3. Spoon polenta onto a sheet of aluminum foil. Shape into an 8-inch log. Coat log with olive oil. Grill, uncovered, 5 minutes on each side or until grill marks appear.
4. Combine tomatoes, basil, vinegar, 1/4 teaspoon salt, and pepper in a medium bowl. Spoon tomato mixture over grilled polenta. Sprinkle with Parmesan cheese.

Potential changes & improvements

-If you don’t have a grill, you can cook the polenta in a cast-iron skillet on the stovetop.
-Try using roasted tomatoes or sun-dried tomatoes for a different flavor.
-Add other vegetables to the relish, such as red onion, yellow bell pepper, or zucchini.
– Use fresh mozzarella cheese instead of Parmesan.

What other food it works well with

-Serve grilled polenta with grilled chicken or steak.
-Pair with a green salad or roasted vegetables.

Common Mistakes

-Not stirring the polenta constantly while it’s cooking, which can cause it to become lumpy.
-Not adding enough salt to the polenta, which can make it taste bland.

Nutritional Information

-Polenta is a good source of carbohydrates and protein.
-Tomatoes are a good source of vitamins A and C.


-Parmesan cheese

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