• Choose a category
• All
• Classic-Fiction

• Use a cookie cutter to cut the polenta into circles, stars, or other shapes instead of squares.

* * *

THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

Photo: Grilled Potato, Roasted Corn, and Smoked Pepper Salad

INGREDIENTS (MAKES 3 TO 4 SERVINGS)

For the polenta:

¾ cup coarse yellow cornmeal

3 cups cold water

1¼ teaspoons kosher salt

Oil for coating baking dish

For the vegetable compote:

5 tablespoons extra-virgin olive oil

3 cloves garlic, halved lengthwise

1/3 cup chopped Marinated Fire-Roasted Peppers (page 276) or purchased roasted peppers

1 medium yellow tomato, finely chopped

Oil for coating grill grate

1 thick slice Vidalia or other sweet onion (about ½ inch thick)

¾ cup crisp white wine (such as Pinot Grigio)

2 tablespoons butter, cut into pieces

3 tablespoons pitted kalamata olives, halved lengthwise

¼ cup cooked or canned chickpeas

3 tablespoons julienned basil (see Tips)

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

2 tablespoons crumbled feta or grated Parmesan cheese

DIRECTIONS

1. For the polenta: Put the cornmeal, cold water, and salt in a medium saucepan and whisk vigorously. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low and regulate it so that the mixture simmers gently until it is very thick and pulls away from the sides, 30 to 40 minutes, stirring almost constantly. It takes patience, but stirring every couple of minutes prevents the polenta from becoming gummy or burning on the bottom.

2. Coat an 11-by-7-inch baking dish or other shallow 2-quart baking dish with a small amount of oil. Scrape the hot polenta into the dish and smooth the top. Let cool to room temperature, then cover and refrigerate until very firm, 2 to 3 hours or up to 1 day.

3. Heat the grill as directed.

4. For the compote: Heat 2 tablespoons of the olive oil in a saute pan over medium-low heat (preferably near your grill, as you’ll be going back and forth a bit). Add the garlic, cut-side down, and cook until the bottoms are golden, 10 to 15 minutes, shaking the pan occasionally. Discard the garlic and add the tomato and peppers to the pan. Simmer over medium heat until the tomato is very soft, about 15 minutes.

5. As the compote cooks, cut the polenta into 12 squares. Coat the tops with 1 tablespoon of the remaining olive oil. Brush the grill grate and coat it with oil. Put the polenta on the grill and cook until nicely browned, 10 to 15 minutes per side.

6. Meanwhile, coat the onion slice with some of the remaining olive oil and grill near the polenta until softened and nicely browned, 5 to 7 minutes per side, turning once with a spatula to keep it from separating. Remove and chop finely.

7. When the tomatoes in the pan are soft, remove the compote with a slotted spoon and set aside. Add the wine to the pan and boil over medium-high heat until reduced to just a few tablespoons, swirling or stirring occasionally. Stir in the remaining 2 tablespoons olive oil, the butter, the reserved tomato mixture, the olives, and the chickpeas. Cook for 2 minutes, then stir in half of the basil, the salt, and the pepper.

8. Arrange the polenta on a platter or plates. Spoon the compote across the slices. Sprinkle with the onions, feta, and remaining basil and serve.

Grilled Acorn Squash Stuffed with Apples

Here’s a play on the medieval theme of whole animals stuffed into other whole animals. Why not stuff vegetables with fruits, or vice versa? Squash and apples have an affinity for one another and work beautifully when grilled together. Here, acorn squash halves are stuffed with apple halves and flavored with cinnamon-scented honey. Be sure to get medium to large squash and medium to small apples so that the apples will fit neatly into the hollows of the squash.