Fresh Herb Polenta and Grilled Tomatoes

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 There are so many possible options for polenta. It’s a blank slate for your choice of herbs and Flying Olive Extra Virgin Oils. It’s easy, fun, and delicious. Here’s a basic recipe to get your creativity started. Barb L.

Serves: 4


3 cups low salt stock or water

1 tsp salt

1 cup polenta (I use basic corn meal and the culinary police haven’t come to get me—yet.)

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil, plus more for the pan and brushing the polenta and tomatoes

3 Tbsp mixed chopped fresh herbs such as parsley, chive, basil, plus extra to garnish

4 large plum or beefsteak tomatoes, halved

Salt and freshly ground black pepper


Prepare the polenta ahead of time. It needs to firm up before cutting and grilling.

Place the stock or water in a saucepan with the salt. Bring to a boil. Reduce the heat and slowly add the polenta. Whisk in the cornmeal to prevent lumps. Continue to whisk over medium heat for 5 minutes. The polenta will begin to thicken and come away from the sides of the saucepan.

Remove from the heat. Stir in the Flying Olive Butter EVOO, chopped herbs, and pepper.

Lightly grease a wide pan (mine is a glass 7 x 11” pan). Pour the polenta into it, spreading it evenly. With a glass pan, it’s easy to hold it up and see if the polenta has been evenly distributed so that is the same thickness).   Set aside and let cool.

Turn out the polenta on parchment paper or another surface. Cut it into squares (this uses every delicious inch) or use a large cookie cutter to cut it into rounds (photo #1). Brush the tomatoes and polenta with oil and sprinkle with salt and pepper. Cook the tomatoes and polenta on a medium-hot grill for about 5 minutes, turning once. (A grill sheet over the grill keeps everything from falling through the grate, but you don’t get those nice grill marks.) Serve garnished with fresh herbs.

Submitted by Chuck and Barb L.