Description
Grilled polenta is topped with honey roasted plums, goat cheese, basil, and balsamic reduction. An elegant appetizer paired with Garnacha red or white wine.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup Corn Grits (Polenta)
- 1 tbsp unsalted butter
- ½ tsp sea salt
- 1 tsp dried basil
- 1 tsp garlic powder
- ½ cup Parmesan
- 4 plums, washed, pitted, and sliced into half-moon shapes
- 1 tsp lemon juice
- 1 tsp honey
- ½ cup goat cheese crumbles
- ¼ cup fresh basil leaves, coarsely chopped
- Balsamic reduction, for garnish
Instructions
- Preheat oven to 425 F. Set aside a 9×13 oven proof dish and an 8×8 glass dish.
- In a large stock pot, bring the vegetable broth to a boil over medium-high heat. Once boiling, stir in the polenta corn grits and reduce heat to medium. Cook for 15-20 minutes, stirring until the polenta thickens considerably and begins to pull away from the sides of the pot. (Tip: Use a spoon with a long handle as the polenta bubbles and spits as it cooks). Remove from heat then stir in the butter, Parmesan, salt, dried basil, and garlic powder.
- Generously butter an 8×8 dish. Pour the cooked polenta into the dish, using a spatula to evenly distribute the polenta into all four corners of the dish. Let sit until steam subsides, then chill in the refrigerator until set, about 30 minutes.
- Rinse the plums, slice in half, and remove the pits. Slice the plums into half-moon shapes and place into the bottom of a 9×13 dish. Drizzle lemon juice and honey over the plums, then toss to coat. Roast, uncovered, for 25 minutes, until the plums soften and can be pierced with a fork. Remove from oven and set aside.
- Generously spray the grates of a grill with canola nonstick cooking spray (make sure grill is OFF before you do this). Preheat grill to medium-high heat.
- Remove polenta from the fridge and slice into 12 equal size squares, trimming corner pieces as needed. Spray the tops with canola cooking spray.
- Place the squares greased side down onto the grill. Close grill cover and cook for 5 minutes, then gently flip onto the other side and cook for another 5 minutes. Polenta will be done when firm to the touch and golden brown on top.
- Remove polenta squares from the grill and place on a serving platter. Immediately spoon about a teaspoon of goat cheese crumbles over top each polenta square, followed by a roasted plum or two. Garnish the entire platter with chopped fresh basil leaves. Drizzle desired amount of balsamic reduction over top the squares.
- Serve immediately either as a passed appetizer or on small plates with extra goat cheese and roasted plums on the side.
- Category: Appetizer