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Grilled Polenta & Spinach "sandwich"

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Grilled Polenta and Spinach
2011-06-08 Side Dish
4 65

Slices of polenta holding a filling of spinach, garlic, cheese, and bold seasonings makes a great side dish for meats and poultry.

  • Servings: 4


2 Tbsp Olive Oil
2- 1 lb Ready-to-serve Polenta Logs
1 Tbsp Olive Oil
6 Garlic Cloves-peeled, sliced
6 oz Chopped,frozen Spinach-defrosted
1 tsp Nutmeg
1 tsp Cajun Seasoning
1 cup Parmesan Cheese


Preheat clean grill to medium. Brush grill with part of the 2 tablespoons olive oil. Slice 24 rounds out of 2 polenta logs, about 1/4" each round. Brush each round with rest of olive oil. Grill polenta 6-7 minutes turning once; remove and set aside. In medium skillet, heat 1 tablespoon olive oil on medium heat. Add garlic, roast 4-6 minutes; add spinach, cook 5-7 minutes. Add spices and Parmesan cheese. Stir, remove from heat. Preheat oven to 350 degrees. Assemble "sandwiches" on a baking sheet by placing spinach mixture in between 2 Polenta rounds. Bake 8-10 minutes. Serve hot, 3 "sandwiches" per person.

Helpful Tips:

There are varieties of Polenta logs, with different flavors. If you don't want to use the outdoor grill, use a flat grill on top of stove or a large skillet. This side dish goes well with roast meats or chicken.