When it comes to cooking methods, nothing is as quick, imparts the depth of flavor, or has the ease of clean-up as grilling. Even something as simple as roasted garlic bread becomes a can’t-stop-eating, tastes-too-good masterpiece. The combination of fire and smoke gives vegetables an added sweetness, fruits a sticky caramelization, and veggie sausages their signature grill marks. I daresay there’s even something kind of sexy about cooking by fire. A little dangerous, a little primal… Which, of course, brings me to polenta, because nothing is quite so sexy as ground corn.
Polenta is quite the shape-shifter. Like its carb-y brethren, potatoes, polenta can be eaten in many ways – creamy like mashed potatoes, lightly fried, roasted in the oven, or you guessed it, grilled.
To check out my Grilled Polenta with Warmed Great Northern Bean Bruschetta, head on over to Christy Morgan’s blog, The Blissful Chef. I was tickled when Christy asked me to do a guest post on her blog, because I’ve been following her work for years. Author of Blissful Bites, Christy makes healthy, whole, plant-based food sing. Each month Christy covers a different kitchen gadget, and this month’s is the grill. Once there, you’ll find my polenta recipe, in addition to many other scintillating vegan grilling ideas.