PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
A rustic Italian meal of artichokes that give a delicious earthy, smokey flavor and grilled polenta drizzled with pesto and sprinkled with capers and basil.
This rustic, family style Italian meal is a feast for the senses. Fresh artichokes are blanched, then grilled to perfection giving them a delicious earthy, smokey char. Polenta is grilled and cherry tomatoes are blistered. Drizzled with pesto, sprinkled with capers and strewn with basil leaves, this meal can be kept vegan and gluten free…or for extra richness, add dollops of Burrata cheese. Serve this on casual summer evenings, family style, on a large cutting board or plater, and place right smack in the middle of the table allowing everyone to serve themselves. Or, for a more upscale affair, plate individually -stacking and layering the polenta. This is summer grilling, Italian Style! 
This recipe was inspired by Colavita, a gourmet Italian food company founded in Southern Italy, in a small village called Sant’Elia a Pianisi.
Originally, there were two families in the village. One family produced olive oil from the local olives and the other family made fresh pasta for the village. The two families with the same name, Colavita, eventually became one company and today create a variety of gourmet ingredients for Italian cooking.
For years, I have been using their olive oil, so when a few boxes filled with all their products arrived, I was already familiar with the brand, but had no idea they offered so many great gourmet ingredients besides olive oil.
This dish starts off by making a firm polenta out of cornmeal which will be chilled so it sets up. I usually make the polenta and blanch the artichokes the day before. Then when ready to serve, all there is to do is fire up the grill!
I can’t say enough about this particular polenta. I’ve made a lot of polenta in my life, in catering and in my restaurant days… and have the polenta scars to prove it. This, by far is the best and easiest I’ve worked with. It’s a finer grain, doesn’t clump and cooks in 5 minutes flat! It has great texture and holds up well on the grill. I’m kind of obsessed with it at the moment.
Grilled Polenta with Artichokes, Blistered Tomatoes, and Burrata
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
An elegant vegetarian main course featuring smoky grilled polenta cakes and artichoke hearts, served with sweet blistered tomatoes, fresh pesto, and creamy burrata.
Ingredients
- 1 cup (237ml) Instant Polenta Cornmeal
- 3 1/2 cups (828ml) water
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) pepper
- 1 teaspoon (5ml) granulated garlic
- 1 tablespoon (15ml) chopped fresh sage or basil
- 2 tablespoons (30ml) Extra Virgin Olive Oil
- 2 large artichokes
- 2 tablespoons (30ml) Extra Virgin Olive Oil
- 2 tablespoons (30ml) White Balsamic Vinegar
- generous pinch salt and pepper
- 1 lb (454g) cherry tomatoes
- 2 teaspoons (10ml) Extra Virgin Olive Oil
- pinch salt
- 3 tablespoons (44ml) Pesto Sauce
- 2 tablespoons (30ml) Capers
- 1/2 cup (118ml) burrata cheese (or goat cheese optional)
- few basil leaves
Instructions
- A note on prep: An easy way to do this is to prepare the polenta and blanch the artichokes a day ahead. Then before serving, fire up the grill, and it’s done in 15 minutes!
- To blanch artichokes: Place artichokes in a pot full of water, with 1 tablespoon (15 ml) salt and the juice of one lemon (leave the lemon halves in the water). Bring to a boil, then simmer on low for 45 minutes. Drain and chill. Once chilled, slice in half, scoop out fuzzy thistles with a spoon, and cut in half again. You will have 8 quarters. Drizzle with olive oil, vinegar, salt, and pepper, gently toss to coat.
- To make polenta: Bring 3 1/2 cups (828 ml) water to a boil in a medium pot. Add salt, pepper, and granulated garlic. Gradually add polenta, whisking constantly. Turn heat to low, cover, and cook until done. If using an instant version, this will take about 5 minutes. If using a non-instant brand, this may take up to 20 minutes; read the directions on the box. Once polenta has cooked and thickened, whisk in olive oil and fresh sage (or basil). Spread on a greased baking dish, smoothing out with a flat-bottom metal spatula coated in olive oil, to 3/4 inch (1.9 cm) thickness. Refrigerate until firm and chilled overnight or for at least two hours. Cut into squares, triangles, or rounds.
- Toss cherry tomatoes with olive oil and salt.
- Preheat grill to medium-high heat.
- Grill polenta until grill marks appear, closing the lid. Flip over and grill the other side. Place on a platter.
- Grill artichokes on all sides until slightly charred and heated through. Place around the polenta.
- Char the cherry tomatoes until they blister slightly. Arrange them around the polenta and artichokes.
- Drizzle with pesto, scatter capers and basil leaves around the top. Add dollops of burrata cheese (or goat cheese, optional) for extra richness. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
How do I properly blanch the artichokes before grilling them?
To blanch the artichokes, trim the tops and stems, then cook them in boiling salted water for about 5-7 minutes until tender. After blanching, immediately transfer them to an ice bath to stop the cooking process.
What type of polenta should I use for grilling?
Use prepared polenta that is either store-bought or homemade and chilled until firm; it should be sliced into pieces for grilling.
Can I make the pesto in advance, and how should I store it?
Yes, you can make the pesto in advance. Store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage, covering the surface with a layer of olive oil to prevent oxidation.
Thanks for sharing Sylvia, it looks so yummy :) I would never have thought of grilling artichokes, what a splendid idea!