Grilled Polenta With Sundried Tomatoes And Olive S

A delicious tasty salad - must try! This recipe has featured on the show Khanakhazana.

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Grilled Polenta With Sundried Tomatoes And Olive S
Main Ingredients Polenta, Vegetable stock
Cuisine Italian
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Grilled Polenta With Sundried Tomatoes And Olive S

  • 1 cup Polenta
  • 3 cups Vegetable stock
  • 1/3 cup Parmesan cheese grated
  • 1 tablespoon Fresh parsley chopped
  • 1 tablespoon Fresh basil leaves finely chopped
  • 4 tablespoons Olive oil
  • 5-6 Black peppercorns crushed
  • Salad
  • 1/2 medium Iceberg lettuce
  • 7-8 Fresh basil leaves
  • 4 Spring onions sliced
  • 1/4 cup Black olives sliced
  • 1 1/3 cup Sundried tomatoes
  • 1/2 cup Mayonnaise
  • 1 tablespoon Lemon juice
  • 1 teaspoon Paprika powder


  1. Pour vegetable stock into medium saucepan and bring it to a boil. Gradually add polenta and stir continuously. Reduce heat and cook for two to three minutes or until polenta thickens.
  2. Stir in cheese, parsley and basil. Pour this mixture into a deep eight-inch square cake tin and spread evenly. Set aside to cool. Cover and refrigerate for about three hours or until firm. Turn polenta onto a plate and cut into four round pieces using a mould or cup or into any other shape. Heat a grill pan and lightly grease it. Grill the polenta pieces until evenly browned on both sides. For salad, mix lettuce, basil leaves, spring onions, black olives and sundried tomatoes and set aside. Whisk mayonnaise, lemon juice and paprika in a bowl and add it to the salad mixture.
  3. Place polenta pieces on individual serving plates, top them with salad and drizzle a teaspoon of olive oil on each. Sprinkle with crushed black peppercorns and serve.

Nutrition Info

Calories 1633
Carbohydrates 173.1
Protein 32.1
Fat 90.1
Other Fiber Zinc- 2.5mg