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.
ohmygosh, you’re making me hungry!
Excellent! Then my work here is done!
yum! so much yum! i don’t make polenta nearly enough.
Definitely yum! Polenta is so wonderfully versatile!
Yum!! I should try this before it gets too cold to grill…
Absolutely! We have to get in grilling while we can! Although, I imagine your grilling season lasts a fairly long time down south, doesn’t it?
Oh how I love polenta — but I hadn’t thought of grilling it! I just did a post on our new grill and how much I’m loving it. Thanks for the great idea to add to my grilling list.
Yes, I read your post, but I haven’t commented yet! Grilling becomes addictive, doesn’t it? It adds so much flavor for very little work!
Oh, I love this recipe! Just about everything is better when grilled, and this makes me want to hang on to summer/prime grilling season just a little tiny bit longer.
Absolutely! Grilling gives so much flavor with just a little effort. Plus, with the dwindling summer tomatoes still available at the farmers market, it’s a final taste of the season.
Mmmm, this looks yummy. I haven’t cooked with polenta in awhile. I forgot how simple and tasty it is.
Thanks! Yes, polenta’s simplicity is something that draws me to it often – especially in its creamy form. In 5 minutes dinner is ready! Making the firm version takes a little pre-planning, but still, very little effort.
This looks so good! I’ve never cooked polenta, but it is something I really like in restaurants. If one doesn’t have a grill, what would be the next best way to make this? Fry it in a pan?
What a treat to do a guest post for Christy- she is such a cool person. I really admire her and her work.
To make this without a grill, frying would be the best option. I made it that way, actually, last week when I ran out of propane for my grill. It gives a wonderful, crisp texture that is quite good in its own right. There’s also a third option, and that is broiling it. It doesn’t take long to cook that way either. Just keep an eye on it!
I was really delighted that Christy asked! She’s doing great work out there!
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oooh deliciousness! i agree .. everything tastes better when grilled!
Yes, the only method that can even compete is roasting. I guess those cold weather months need something!
I LOVE the flavor of grileld polenta, and your bruschetta is the perfect way to use up the last of my tomatoes tonight. Thanks for the inspiration!
Excellent! I hope you enjoy it, Kelly!
I’ve never grilled polenta before but that whole ensemble looks delicious!
Thanks, Maggie!
WOW! That looks amazing!!! Can’t wait to try this
Awesome! I hope you enjoy it!