Episode 408: Barbecue Takes Flight
- Yield: Serves: 4
- One 18-ounce tube of prepared polenta, such as San Gennaro, sliced crosswise into 8 equal disks
- Extra virgin olive oil
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- 1/2 cup finely and freshly grated Parmigiano-Reggiano
1: Heat your grill to medium-high. Brush or scrape the grill grate clean and oil it well.
2: Generously brush the polenta disks on both sides with extra virgin olive oil. Season with salt and pepper. Arrange the disks on the hot grate and grill for 1 to 2 minutes, or until grill marks appear. Using a thin-bladed spatula, turn each disk 90 degrees to create a crosshatch of grill marks. Repeat on the second side.
3: Transfer to a platter or plates and dust with the grated cheese.
Our thanks to the sponsors of Project Fire Season 4:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein