Episode 408: Barbecue Takes Flight

Grilled Polenta

Brandy Brined Rotisserie Chicken

This recipe is used with Brandy-Brined Rotisserie Chickens in Project Fire Episode 408: Barbecue Takes Flight


Grilled Polenta

Recipe Notes

  • 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

Recipe Steps

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.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 4:

Crowd Cow
Kalamazoo Grill Nomad Grill
Start N Grill Workman Publishing

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein