Grilled Cheese and Basil Polenta

Polenta is a favorite staple of mine as it’s easy to prepare and can be used as a substitute for mashed potatoes. Polenta is traditionally a slowly cooked dish. It sometimes takes an hour or longer and constant stirring is necessary. However, these days instant polenta is ready in 5 minutes which makes for a very quick meal. Grains and oats (like Polenta), have a high carbohydrate count but a lower “net carbohydrate” or “digestible carbohydrates” content. Oats and grains are higher in insoluble fiber content and are digested more slowly thus lower on the glycemic index which helps to maintain more stable blood glucose levels. There are many polenta recipes available from the internet if you haven’t already tried this wonderful grain.

Serves 4
recipe from Donna Hay magazine

750ml (3 cups) water
170g (1 cup) instant polenta
60g butter, chopped
40g (1/2 cup) finely grated parmesan
sea salt and cracked black pepper
1/2 cup basil leaves
200g (2 cups) grated mozzarella
olive oil, for brushing

Place water in a saucepan over medium heat and bring to a boil. Gradually whisk in the polenta and cook, stirring, 2-3 minutes or until thickened. Remove from heat and stir through the butter, parmesan, salt and pepper. Pour half of the polenta into a 20cm square pan lined with non-stick baking paper and spread to smooth. Top with the basil, mozzarella and remaining polenta. Smooth the top. refrigerate for 45 minutes or until set. Cut into squares and brush with oil. Heat a char grill pan or barbecue over high heat. Cook the polenta for 3-4 minutes each side until golden and the cheese has melted.

The Culinary Chase’s Note: Move over grilled cheese sandwiches!! Serve this with pan fried veal cutlets, grilled lamb or steak.