Grilled Polenta with White Bean Salad

Grilled Polenta with White Bean Salad Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Polenta with White Bean Salad is a delicious and satisfying dish that combines the creamy texture of polenta with the freshness of a white bean salad. This recipe is perfect for a light and healthy meal that is full of flavor.

History

Polenta is a traditional Italian dish that has been enjoyed for centuries. It is made by boiling cornmeal into a thick, porridge-like consistency. White bean salad is a popular Mediterranean dish that is often served as a side dish or a light meal. By combining these two dishes, you get a unique and tasty meal that is sure to impress.

Ingredients

2 ripe medium tomatoes
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil
19 oz (539 g) can white cannellini beans, rinsed and drained
1 bunch scallions (white and light green parts), chopped (0.5 cup)
0.5 cup slivered fresh basil leaves
0.25 cup sliced pitted black olives, such as kalamata (2 oz (57 g))
24 oz (680 g) log prepared polenta
2 tsp extra-virgin olive oil
fresh basil sprigs for garnish

How to prepare

Prepare a hot charcoal fire or preheat gas grill on high.
For the salad, halve each tomato crosswise and gently squeeze the seeds into a small bowl.
Strain the tomato juices into a large bowl and discard the seeds.
Dice the tomatoes and set them aside.
Add vinegar, 1 tbsp of oil, salt, and pepper to the juices in the bowl and mix well.
Add the diced tomatoes, beans, scallions, basil, and toss everything together.
Cut the polenta into eight 0.5 inch-thick slices and save the remainder for another use.
Place the slices on a baking sheet.
Brush both sides of the slices with oil and lightly season them with salt and pepper.
Lightly oil the grill rack and grill the polenta until it is nicely browned, approximately 3 to 5 minutes per side.
Divide the bean salad among plates.
Top it with the grilled polenta, garnish with basil sprigs, and serve immediately.

Variations

Add grilled vegetables such as zucchini or bell peppers to the white bean salad for extra flavor.
Top the dish with crumbled feta cheese or grated Parmesan for a cheesy twist.

Cooking Tips & Tricks

Make sure to brush the polenta slices with oil before grilling to prevent them from sticking to the grill.

- Be sure to season the polenta slices well with salt and pepper before grilling to enhance their flavor.

- You can customize the white bean salad by adding other vegetables or herbs to suit your taste preferences.

Serving Suggestions

Serve the Grilled Polenta with White Bean Salad as a light lunch or dinner.

- Pair it with a side of mixed greens or a fresh fruit salad for a complete meal.

Cooking Techniques

Grilling the polenta adds a smoky flavor and crispy texture to the dish.

- Mixing the white bean salad with a tangy vinaigrette enhances the flavors of the dish.

Ingredient Substitutions

You can use homemade polenta instead of store-bought for a more authentic flavor.

- Substitute black beans or chickpeas for the white beans in the salad.

Make Ahead Tips

You can prepare the white bean salad in advance and refrigerate it until ready to serve.

- Grill the polenta slices just before serving to ensure they are hot and crispy.

Presentation Ideas

Arrange the grilled polenta slices on a platter and top them with the white bean salad for an elegant presentation. - Garnish the dish with fresh basil leaves and a drizzle of balsamic glaze for a decorative touch.

Pairing Recommendations

Serve the Grilled Polenta with White Bean Salad with a glass of chilled white wine or a refreshing iced tea.

- Pair it with a side of crusty bread or garlic bread for a complete meal.

Storage and Reheating Instructions

Store any leftover Grilled Polenta with White Bean Salad in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Total calories per serving: 380

Carbohydrates

- Polenta: 36g per serving

- White beans: 30g per serving

- Tomatoes: 7g per serving

- Total carbohydrates per serving: 73g

Fats

- Olive oil: 10g per serving

- Olives: 3g per serving

- Total fats per serving: 13g

Proteins

- White beans: 12g per serving

- Total proteins per serving: 12g

Vitamins and minerals

Tomatoes are a good source of vitamin C and potassium.

- White beans are rich in iron and fiber.

- Basil is high in vitamin K and manganese.

Alergens

This recipe contains gluten from the polenta.

- This recipe contains olives, which may be an allergen for some individuals.

Summary

This dish is a good source of carbohydrates, proteins, and healthy fats.

- It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Grilled Polenta with White Bean Salad is a delicious and nutritious dish that is perfect for a light and healthy meal. With a combination of creamy polenta, fresh white bean salad, and flavorful herbs, this dish is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Grilled Polenta with White Bean Salad. It was a warm summer day, and I was attending a cooking class in the quaint little town of Tuscany. The instructor, a wise old Italian woman with a twinkle in her eye, had a way of making even the most complicated recipes seem simple and approachable.

As she demonstrated how to make the polenta from scratch, I couldn't help but be in awe of her skill and expertise. She explained that polenta was a traditional Italian dish made from cornmeal, water, and a pinch of salt. It was a staple in many Italian households, and each family had their own unique way of preparing it.

After the polenta had cooked and thickened to perfection, the instructor poured it into a baking dish and allowed it to cool and set. Once it was firm, she cut it into squares and brushed them with olive oil before grilling them until they were crispy and golden brown.

As the polenta sizzled on the grill, the instructor moved on to the white bean salad. She mixed together cannellini beans, cherry tomatoes, red onion, fresh basil, and a simple vinaigrette made from olive oil, red wine vinegar, and a dash of garlic. The combination of flavors and textures was absolutely divine, and I couldn't wait to try it for myself.

After the class was over, I approached the instructor and asked her for the recipe. She smiled warmly and handed me a handwritten card with the ingredients and instructions. I thanked her profusely and promised to make it for my family that weekend.

When I returned home, I set to work recreating the dish. I followed the instructions carefully, taking my time to ensure that each component was prepared just right. The smell of the grilled polenta wafted through the kitchen, making my mouth water in anticipation.

Finally, everything was ready, and I sat down at the table with my family to enjoy the fruits of my labor. The grilled polenta was crispy on the outside and creamy on the inside, the perfect vehicle for the flavorful white bean salad. Every bite was a burst of fresh, vibrant flavors that transported me back to that sunny day in Tuscany.

From that moment on, Grilled Polenta with White Bean Salad became a staple in my recipe repertoire. I made it for family gatherings, dinner parties, and even just for myself on lazy Sunday afternoons. Each time I prepared it, I thought of that wise old Italian woman and the invaluable lesson she had taught me about the power of simple, wholesome ingredients prepared with love and care.

Over the years, I have shared the recipe with friends and family, passing on the tradition and the memories that it holds. And as I stand in my kitchen now, stirring a pot of polenta and chopping fresh basil for the salad, I can't help but feel a sense of pride and gratitude for the culinary journey that led me to this delicious dish. Cooking has always been a source of joy and fulfillment for me, and I am grateful for the lessons and experiences that have shaped me into the cook I am today.