Grilled polenta with maple and fresh blueberries

Time 45 minutes
Yields Serves 6 to 8
Grilled polenta with maple and fresh blueberries
(Kirk McKoy / Los Angeles Times)



In a small pot, bring the water to a simmer. Slowly rain in the cornmeal, whisking to avoid any lumps. Whisk in the salt. Cook, stirring frequently, until the polenta is softened and fluffy, 20 to 30 minutes (timing will vary depending on grind and brand). The polenta should be very thick, but if it dries too much before it is softened, whisk in additional water as needed. When the polenta is ready, whisk in the butter. Remove from heat. Spread and smooth the polenta into a plastic wrap-lined and greased baking dish or pan, so the polenta is approximately ¾-inch thick. Loosely cover and refrigerate until cold and firm. The polenta can be made up to two days in advance.


Heat a grill over medium heat until hot. Spray the polenta wedges with oil on both sides. Grill the wedges until lightly toasted with defined grill marks, about 2 minutes on each side; be careful when rotating and flipping the polenta, as it will be very delicate. Remove from heat.


To serve, place 1 to 2 wedges on each serving plate. Top with a dollop of mascarpone and a handful of fresh berries. Drizzle over maple syrup and serve immediately.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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