Grilled polenta (polenta grelhada) is the firm southern slice: cooked cornmeal, chilled, cut, and set over embers until the outside takes color. In Rio Grande do Sul it belongs with young chicken (galeto). Soft polenta (polenta mole) and fried batons (polenta frita) are the other two forms. Those are on what to serve with galeto. This post is only the slice on the fire.
What to buy
Coarse yellow cornmeal. The bag may say polenta or medium-coarse cornmeal. Regular polenta sets better than instant. Grits are a different grind. Stone-ground coarse cornmeal from a supermarket is the usual US buy.
Ingredients (about 8 slices)
- 1 cup (160 g) coarse yellow cornmeal
- 4 cups (960 ml) water
- 1 teaspoon (5 g) fine salt
- 1 tablespoon (15 g) butter
Method
- Bring the salted water to a simmer. Rain the cornmeal in while you stir so it does not lump.
- Cook on low, stirring often, 30 to 40 minutes, until it pulls away from the pan. Stir in the butter.
- Pour into a greased loaf pan or a small sheet pan, about 3/4 inch (2 cm) thick. Cool, then chill until firm, at least 2 hours or overnight.
- Turn the slab out and cut thick slices or batons. Brush the cut faces with a little oil so they do not stick.
- Work over embers, not flames. Hold the grate about 25–35 cm (10–14 in) from the coals, the same range as other vegetables. Two to four minutes a side, until the face browns and takes grate marks.
How you know it is done
The face is gold and marked, not burnt, and the slice lifts off the grate in one piece. Stay close — the outside goes from gold to burnt in a minute if the fire is near.
When it goes on the table
Serve hot, under or beside the chicken, or as a starch while the beef is still on. Brazilian tomato-onion sauce (vinagrete) goes on top if you want acid. Farofa still belongs in a bowl. This is the southern starch. Plain white rice is optional once polenta is on the plate.
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