Austrian Grilled Cornmeal Polenta with Alpine Cheese

Introduction

Carinthian Grilled Cornmeal Polenta is a classic Austrian dish featuring creamy polenta slices grilled on the Arteflame until crispy and topped with melted Alpine cheese. This method creates an irresistible texture contrast between the crispy crust and the soft, cheesy interior. Perfect as a main dish or a side, this recipe is sure to impress with its rich flavor and stunning presentation.

Ingredients

• 2 cups cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup shredded Alpine cheese (e.g., Gruyère or Raclette)
• 1 tablespoon fresh chopped parsley
• Freshly ground black pepper (to taste)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and light them.
3. Wait about 20 minutes for the grill to reach optimal temperature.

Step 2: Cook the Polenta

1. In a large pot, bring water to a boil.
2. Gradually whisk in the cornmeal, reducing heat to low.
3. Stir constantly until thick and creamy, about 10 minutes.
4. Stir in salt and butter, mixing well.
5. Spread the polenta evenly onto a baking sheet to cool and firm up.

Step 3: Grill the Polenta

1. Once firm, cut the polenta into thick slices.
2. Place the slices on the flat cooktop griddle, closer to the center for higher heat.
3. Grill each side for about 3-4 minutes until crispy and golden brown.

Step 4: Melt the Cheese

1. Move the grilled polenta slices slightly towards the outer edges of the griddle.
2. Top each slice with shredded Alpine cheese.
3. Allow the cheese to melt from the residual heat, about 2-3 minutes.

Step 5: Finish and Serve

1. Use a spatula to carefully remove the polenta slices from the grill.
2. Sprinkle with freshly ground black pepper and chopped parsley.
3. Serve immediately while warm and gooey.

Tips

• If using a softer cheese like Raclette, cover the melting cheese with a bowl to speed up the process.
• Ensure the polenta is fully cooled before slicing for a firmer texture.
• For extra crispiness, lightly brush with melted butter before placing on the grill.

Variations

1. Herb-Infused Polenta: Add fresh thyme or rosemary to the polenta while it’s cooking for an aromatic twist.
2. Spicy Polenta: Mix in a teaspoon of chili flakes or cayenne pepper to give a little heat.
3. Sundried Tomato Polenta: Finely chop sundried tomatoes and mix into the polenta before cooling.
4. Garlic Parmesan Polenta: Add roasted garlic and grated Parmesan for a richer, more umami-packed version.
5. Mushroom Polenta: Sauteed mushrooms can be mixed into or topped over the grilled polenta for an earthy depth of flavor.

Conclusion

With its crispy edges and creamy interior, this Austrian Grilled Cornmeal Polenta with Alpine Cheese is an unforgettable dish that showcases the beauty of simple, high-quality ingredients grilled to perfection. The Arteflame grill provides an even, golden crust while keeping the polenta tender inside. Try this dish on its own or pair it with a favorite main course for an exceptional meal.

Best Pairings

• Grilled sausages for a hearty combination.
• A crisp white Austrian wine like Grüner Veltliner.
• Steamed vegetables for a light balance.
• Grilled mushrooms as a perfect earthy complement.