Grilled Polenta With Gorgonzola and Sundried Tomato Vinaigrette

  • 2 cups cornmeal
  • 6 cups water or chicken stock
  • 1 teaspoon salt
  • 2 tsp Mediterranean rub (stay tuned for more information about our product line; meanwhile, substitute Italian Seasoning)
  • 3 tbsps butter
  • 3 ounces gorgonzola cheese, sliced
Sundried Tomato Vinaigrette
  • 2 tbsp sundried tomatoes, packed in oil, finely chopped
  • 4 tbsp fresh herbs, chopped – recommend basil and fennel
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 2 tbsp sherry vinegar
  • 1/2 tsp grainy mustard
  • 1/2 tsp honey
  • 1/2 cup extra virgin olive oil


  1. Prepare polenta by combining cornmeal, water, salt, and herbs in a large saucepan, whisking until blended. Bring the mixture to a boil, whisking constantly. As you notice the cornmeal thickening, keep stirring, reduce heat and simmer for 25 minutes. Stir every 3 – 4 minutes to prevent scorching. When polenta is thick and creamy, it will start to pull away from the sides of the pot. Add butter. Transfer to a small baking sheet which has been lined with plastic wrap. Flatten and smooth the surface with your hand, or a flat spatula dipped in water. Cover and refrigerate at least 3 hours.
  2. Prepare vinaigrette by chopping herbs, sundried tomato, garlic and salt together. Scrape off cutting board and add to glass jar. Add sherry vinegar, grainy mustard, honey and extra virgin olive oil. Shake vigourously and set aside.
  3. Preheat grill on MEDIUM–HIGH. Cut polenta into triangles, brush with oil and grill 4 minutes. Turn and top with gorgonzola cheese and cook another 4 minutes. When ready to serve, drizzle vinaigrette over top. If serving as an appetizer or main course, plate on top of a bed of arugula.

Recipe from Gathering Around The Grill Blog