Best Grilled Polenta Bites With Black Bean Salsa Recipes

Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

Steps:

In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
Preheat a grill to medium.
When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

Black Beans and Polenta image

Provided by ratherbeswimmin

Time 47m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
1/4 cup white wine
1 teaspoon bottled minced garlic
1 teaspoon dried oregano
2 (15 ounce) cans black beans
2 (14 1/2 ounce) cans vegetable broth
1/2 teaspoon dried rosemary
1 cup yellow cornmeal
1/2 cup grated parmesan cheese
1 tablespoon margarine

Steps:

Add the oil to a saucepan and let get heated over medium heat.
Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
Add in the wine, garlic, and oregano; stir and cook for 1 minute.
Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
Uncover and lower heat to medium.
While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
Spoon polenta into individiual serving bowls; top with beans.
Serve warm.