Polenta Grelhada

Polenta Grelhada is a deliciously smoky and crispy Brazilian BBQ dish made from grilled polenta, offering a unique twist on traditional grilling. This vegan delight is served with a zesty chimichurri sauce that enhances its rich flavors.

Ingredients

• Cornmeal - 200 grams
• Water - 800 milliliters
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Red wine vinegar - 2 tablespoons
• Chili flakes - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a medium saucepan, bring 800 milliliters of water to a boil. Add 1 teaspoon of salt.
2. Gradually whisk in 200 grams of cornmeal, stirring continuously to prevent lumps.
3. Reduce heat to low and cook for about 15-20 minutes, stirring frequently until the mixture thickens and pulls away from the sides of the pot.
4. Remove from heat and spread the polenta into a greased rectangular dish, smoothing the top. Let it cool at room temperature for about 30 minutes or until firm.
5. Once firm, cut the polenta into rectangular slices. Preheat a grill or grill pan over medium heat.
6. Brush the polenta slices with olive oil and sprinkle with garlic powder and black pepper.
7. Grill the polenta slices for about 4-5 minutes on each side, until crispy and golden brown.
8. While the polenta is grilling, prepare the chimichurri sauce by combining chopped parsley, cilantro, red wine vinegar, chili flakes, lemon juice, and a pinch of salt in a bowl. Mix well and set aside.
9. Serve the grilled polenta hot, drizzled with chimichurri sauce.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Low in cholesterol, making it heart-healthy.

Tags