Grilled polenta is such a versatile summer side dish that pairs with just about everything! Top it with bruschetta for a light appetizer, pile it high with pulled pork and a drizzle of BBQ sauce, or serve it as a side with grilled chicken or steak.
This recipe uses a store-bought cooked polenta tube for an easy shortcut, or you can use homemade polenta that' had time to's been chilled and set in the fridge. I used Trader Joe's polenta tube here, but you can use any brand!
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Polenta 101
Polenta is cooked yellow cornmeal that is a very common ingredient in Italian cooking. It is typically served as a creamy porridge, similar to grits (but grits is typically white cornmeal).
If you've ever cooked polenta or grits, you know the refrigerated leftovers harden into a brick. This sounds unappealing, but it is actually a great ingredient that can be transformed into so many dishes! This is exactly what I use here in this grilled polenta recipe: cooked polenta that has set into a brick or a log.
For a shortcut, I use a store-bought polenta tube that is pre-cooked and ready to slice and grill. You can find it in the pasta or rice aisles of most large grocery stores, since it typically doesn't need refrigeration until the package is open.
What to serve with grilled polenta
As an appetizer, top with:
- Bruschetta (try my goat cheese bruschetta!)
- Salsa
- Guacamole and shrimp
- Simply sprinkled with freshly grated Parmesan
- Topped with this sloppy Joe dip
- Caprese: top with a slice of fresh mozzarella, ripe tomato, fresh basil, and a drizzle of balsamic glaze
- Sauteed mushrooms
- Dipped into marinara sauce
For dinner:
- Top each slice of polenta with pulled pork or pulled chicken and your favorite sauce. Add some fresh herbs (cilantro and diced onion for a fun twist on tacos), or BBQ sauce.
- As a side dish for dinner — top it with saucy pizza beans, serve it alongside grilled chicken, steak, or stuffed baked salmon.
- Top with scrambled eggs and cooked crumbled bacon. Add some black beans and a drizzle of salsa if you like.
Ingredients
- 18 ounce tube pre-cooked polenta (or homemade cooked polenta, refrigerated until solid and sliceable)
- 2-3 tablespoons olive oil
- 1 clove garlic, finely diced
- kosher salt or coarse sea salt
- optional toppings: freshly grated Parmesan, bruschetta, or any of the ideas above!
Equipment
- Basting brush
- Outdoor grill OR
- Grill pan if cooking on the stove-top
- Tongs or a grill-safe spatula
Instructions
Combine the olive oil and diced garlic in a small bowl and let it marinate while you're slicing the polenta.
Slice your polenta into ½-inch thick circles (or if starting with homemade polenta, slice into ½-inch thick wedges or pieces that are about ~3 inches across — anything bigger will break too easily).
Brush the garlic oil onto one side of the polenta pieces.
Preheat your grill to medium-high (400-450F is a good start), or preheat your grill pan over medium heat. Brush your grill grates with cooking oil.
Carefully place your polenta oil side down onto the grill or grill pan and cook for 5-7 minutes without disturbing it or checking on it too early. This is key to ensuring your polenta doesn't stick to the grill grates.
Brush the tops of the polenta with garlic oil.
Carefully flip the polenta and cook for another 5-7 minutes on the other side, or until it is golden in color with beautiful grill marks.
Remove from the grill, sprinkle with coarse salt, and serve with your favorite toppings or main dish.
Kate's cooking tips
- The #1 tip for grilling polenta is DO NOT TOUCH IT until it's had at least 4-5 minutes on the grill (or grill pan), otherwise the polenta will stick to the grill grates. It's OK if that happens though, you have a second chance to get this right with the other side of the polenta :)
- Have your polenta toppings ready to go by the time your polenta is cooked. It is best fresh!
- If making polenta from scratch (where you cool it and let it set in the fridge), don't cut the polenta pieces too large. They'll break easier if they're bigger.
- It's hard to say which cooking method I prefer. Nothing beats grilled polenta on a charcoal or outdoor grill. That smokiness is delish! But it's too easy to accidentally drop a few slices of polenta through the grill grates. So the stove-top method is actually a great option that can be a little easier.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Grilled Polenta
Ingredients
- 18 ounce tube pre-cooked polenta or homemade cooked polenta, refrigerated until solid and sliceable
- 2-3 tablespoons olive oil
- 1 clove garlic finely diced
- kosher salt or coarse sea salt, to taste
- optional toppings: freshly grated Parmesan, bruschetta or any other toppings from
Special equipment
Instructions
- Combine the olive oil and diced garlic in a small bowl and let it marinate while you're slicing the polenta, or longer.
- Slice your polenta into ½-inch thick pieces. Brush the garlic oil on one side of the polenta pieces. If you're using homemade polenta, slice into small ~3-inch
- Preheat your grill to medium-high (400-450F is a good start), or preheat your grill pan over medium heat. Brush your grill grates with cooking oil.
- Carefully place your polenta oil side down onto the grill or grill pan and cook for 5-7 minutes without disturbing it or checking on it too early. This is key to ensuring your polenta doesn't stick to the grill grates.
- Brush the tops of the polenta with garlic oil.
- Carefully flip the polenta and cook for another 5-7 minutes on the other side, or until it is golden in color with beautiful grill marks. Remove from the grill, sprinkle with coarse salt, and serve with your favorite toppings or main dish.
Kate
Monday 27th of April 2026
I just love how grilled polenta is a blank slate that can be served so many different ways! It's a super easy side dish and makes a great for an appetizer. I hope you like it as much as we do!