Grilled Swiss Polenta Cakes with Alpine Cheese

Introduction

Grilled Swiss Polenta Cakes are crispy on the outside, creamy on the inside, and topped with gooey Alpine cheese. Made entirely on the Arteflame grill, this recipe brings out the rich flavors of Swiss cuisine with an irresistible smoky essence. Whether as a side dish or a main course, these polenta cakes will impress anyone at your next outdoor gathering.

Ingredients

• 2 cups polenta
• 4 cups water
• 1 cup whole milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Emmental cheese
• 1/4 cup fresh parsley, chopped
• Butter for grilling

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Start Grilling Today

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to heat the grill for about 20 minutes.

Step 2: Prepare the Polenta

1. On the flat cooktop, bring the water and milk close to a simmer.
2. Slowly whisk in the polenta, stirring constantly to prevent lumps.
3. Cook until thickened, about 10-15 minutes, while stirring frequently.
4. Add butter, salt, pepper, garlic powder, and chopped parsley.
5. Mix in half of the Gruyère and Emmental cheeses.

Step 3: Shape and Grill the Polenta Cakes

1. Spread the cooked polenta onto a buttered surface and let it cool.
2. Once firm, cut into circles or squares.
3. Brush each piece with melted butter.
4. Place the polenta cakes on the flat cooktop, grilling until golden brown and crispy, about 5 minutes per side.

Step 4: Melt the Cheese

1. Sprinkle remaining Gruyère and Emmental on top of the hot polenta cakes.
2. Allow the cheese to melt for another 1-2 minutes.

Step 5: Serve and Enjoy

1. Transfer the grilled polenta cakes to a plate.
2. Garnish with extra parsley and serve immediately.

Tips

• Use high-quality polenta for the best texture and flavor.
• Adjust the grill zones—cook polenta cakes closer to the center for a crispier crust.
• Allow polenta to cool completely before cutting to hold its shape better.

Variations

1. Herb-Infused Polenta Cakes: Add rosemary, thyme, or sage to the polenta mixture for extra aroma.
2. Spicy Swiss Polenta Cakes: Mix in red pepper flakes and smoked paprika.
3. Mushroom and Truffle Polenta Cakes: Top with sautéed mushrooms and a drizzle of truffle oil.
4. Sun-Dried Tomato & Basil Polenta Cakes: Add diced sun-dried tomatoes and fresh basil.
5. Caramelized Onion & Swiss Polenta Cakes: Layer caramelized onions between polenta slices before grilling.

Conclusion

These Grilled Swiss Polenta Cakes are an excellent crowd-pleaser that combines the creamy richness of polenta with the smoky crispness from the Arteflame grill. Whether as a side dish or a standalone meal, they’re sure to be a favorite at any gathering.

Best Pairings

• A crisp white wine like Sauvignon Blanc
• Grilled bratwurst or sausages
• A fresh arugula salad with lemon dressing
• Grilled vegetables like zucchini and bell peppers
• A warm tomato and garlic dipping sauce