Grilled Polenta with Alpine Cheese (Austrian Style) | Arteflame

Introduction

There are few things as satisfying as the crunch of a golden-brown crust giving way to a creamy, steaming interior. This Austrian-style grilled polenta brings the rustic, comforting soul of the Alps right to your backyard. Traditionally known as 'Sterz,' this dish is pure comfort food, transforming humble cornmeal into something elegant. The aroma of toasted corn mingling with bubbling, nutty Alpine cheese is enough to gather everyone around the grill immediately, promising a meal that feels both sophisticated and deeply grounding.

Why This Recipe Works

The secret ingredient here isn't actually food—it's the solid steel cooktop of the Arteflame. Unlike pan-frying, the high, even heat creates an incredible textural contrast that simply can't be replicated on a stove. It’s a brilliant side dish that feels gourmet but is surprisingly forgiving. Plus, it’s a fantastic way to introduce a touch of European sophistication to your standard BBQ lineup without spending hours prepping. It is the perfect balance of savory, nutty, and creamy.

Kitchen Wisdom

• Patience is Key: You must let the polenta cool completely (preferably overnight) before grilling. If it’s warm, it will fall apart on the griddle.
• Trust the Crust: Don’t try to move the squares too early. Let the Maillard reaction do the work; once a crust forms, they will release easily from the steel.

Make It Your Own

If you can't find specific Alpine cheeses like Bergkäse, a good sharp White Cheddar or Fontina works beautifully. For a richer flavor base, swap half the water for chicken or vegetable broth to add immediate depth to the cornmeal.

Ingredients

• 1 cup yellow cornmeal (medium or coarse grind polenta)
• 4 cups water (or vegetable stock for added depth)
• 1 teaspoon sea salt
• 2 tablespoons unsalted butter (for the mixture)
• 2 tablespoons olive oil or melted butter (for grilling)
• 1 cup shredded Alpine cheese (Gruyère, Bergkäse, or Fontina)
• Fresh cracked black pepper to taste
• Fresh chives or thyme, chopped (for garnish)

Instructions

Step 1: Prepare the Polenta Base

1. In a large saucepan or Dutch oven, bring the water (or stock) and salt to a rolling boil over high heat.
2. Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming. Reduce the heat to low and simmer, stirring frequently with a wooden spoon.
3. Cook for about 30 to 40 minutes until the mixture is very thick and pulls away from the sides of the pot. Stir in the 2 tablespoons of butter until fully melted and incorporated.

Step 2: Set and Cool

1. Line a baking sheet or a square dish with parchment paper or lightly grease it with oil.
2. Pour the hot polenta onto the sheet and spread it evenly with a spatula to a thickness of about 3/4 inch.
3. Let it cool completely at room temperature, then refrigerate for at least 1 hour (or overnight) until it is firm and set.

Step 3: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill. You want the steel cooktop to reach a medium-high temperature.
2. Allow the grill to heat up for about 15 to 20 minutes. Scrape the cooktop clean and apply a thin layer of vegetable oil to season the surface.

Step 4: Grill the Polenta

1. Remove the set polenta from the refrigerator and cut it into squares, triangles, or rounds using a knife or cookie cutter.
2. Brush both sides of each polenta cake with olive oil or melted butter.
3. Place the polenta slices directly onto the flat steel griddle. Grill for 4 to 5 minutes per side, or until a golden, crispy crust forms and grill marks appear.

Step 5: Melt the Cheese and Serve

1. Once the second side is nearly crisp, carefully top each polenta slice with a generous mound of shredded Alpine cheese.
2. Allow the polenta to stay on the griddle for another 1-2 minutes until the cheese is bubbly and melted. If needed, move the slices slightly closer to the center fire for more top heat, but watch carefully to prevent burning.
3. Remove from the grill, sprinkle with fresh herbs and cracked black pepper, and serve immediately.

Tips

For the best results on your Arteflame, patience during the cooling process is key. If the polenta is still warm or retains too much moisture when you try to slice it, it may fall apart on the grill. Preparing the base the day before allows the starches to retrofit completely, ensuring firm slices that hold up beautifully against the high heat of the steel plancha. When grilling, resist the urge to move the slices too early; let the Maillard reaction do its work to create that essential crust which prevents sticking.

Additionally, managing your heat zones is crucial. Polenta needs a medium-high heat to crisp up, but you don't want to scorch it before the inside is warmed through. Start grilling on the middle ring of the cooktop. When it is time to melt the cheese, you can slide the cakes slightly closer to the fire, or cover them briefly with a basting dome to capture the heat and steam, melting the cheese faster without overcooking the bottom crust.

Variations

This Austrian classic is incredibly versatile and serves as a canvas for various flavors. While the traditional Alpine cheese is delicious, you can easily customize this dish to suit your palate or the theme of your barbecue. Experimenting with mix-ins during the boiling stage or changing the toppings on the grill can transform the profile of the dish entirely. Here are a few variations to try on your next cookout:

• Mushroom & Thyme: Sauté wild mushrooms with garlic on the Arteflame and pile them on top of the cheese for an earthy, forest-inspired version.
• Bacon & Onion: Mix crispy bacon bits (Speck) and caramelized onions into the polenta batter before setting it for a savory, smoky punch.
• Spicy Kick: Add crushed red pepper flakes to the cornmeal mixture and swap the mild Alpine cheese for a Pepper Jack or sharp cheddar.
• Mediterranean Style: Top the grilled polenta with sundried tomatoes, olives, and feta cheese instead of the traditional Swiss varieties.
• Sweet Breakfast Polenta: Skip the cheese and savory herbs; instead, grill the polenta and top with maple syrup, fresh berries, and a dollop of mascarpone.

Best pairings

Grilled polenta with Alpine cheese is a robust side dish that stands up well to bold flavors. Because of its rich, creamy texture and salty cheese topping, it pairs exceptionally well with meats that have a bit of acidity or smoke to cut through the richness. In Austria, this would often accompany game meats or stews, but on the Arteflame, it finds its perfect match with charred proteins. Think about balancing the heavy mouthfeel of the cheese with something fresh or acidic on the side.

Serve these golden cakes alongside grilled sausages, such as Bratwurst or spicy Italian sausages, for a hearty meal. They are also the perfect starch to accompany a marinated flank steak or lamb chops seared on the center grate. For a vegetarian option, pair them with fire-roasted peppers, zucchini, and eggplant. Beverage-wise, a crisp, acidic white wine like an Austrian Grüner Veltliner or a dry Riesling cuts through the cheese beautifully, while a light lager or amber ale complements the roasted corn notes perfectly.

Conclusion

Creating this Austrian Grilled Cornmeal Polenta on the Arteflame is more than just cooking a recipe; it is about embracing a slower, more deliberate style of outdoor dining. The process of watching the cornmeal transform from a creamy porridge into a crispy, grilled delight is incredibly satisfying. The flat cooktop adds a layer of flavor depth that you simply cannot achieve in a standard oven, imbuing the polenta with a subtle smokiness and a texture that is truly addictive.

Whether you serve this as a sophisticated appetizer or a hearty side to your main grilled meats, it is guaranteed to be a crowd-pleaser. The combination of the humble cornmeal and the luxurious Alpine cheese captures the essence of mountain comfort food, elevated by the open fire. So, light up your grill, pour a glass of crisp white wine, and enjoy a taste of the Austrian Alps right in your own garden.