Imagine a dish that transforms simple ingredients into a culinary masterpiece that transports you straight to the sun-drenched hills of Italy. This Grilled Polenta with Chickpeas, Artichokes, and Tomatoes isn't just a meal—it's a flavor explosion waiting to happen. With crispy golden polenta, perfectly sautéed vegetables, and a burst of fresh herbs, this recipe promises to elevate your home cooking from ordinary to extraordinary in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 tube of prepared polenta
- 1 can chickpeas, drained
- 1 can artichoke hearts, drained
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400°F). Ensure grill grates are clean and lightly oiled to prevent sticking.
- Remove prepared polenta from tube and slice into 1/2-inch thick rounds. Pat polenta slices dry with paper towels to remove excess moisture, which helps achieve better grill marks.
- Brush polenta rounds with 1 tablespoon of olive oil and season lightly with salt and pepper on both sides.
- Drain and rinse chickpeas, then pat them dry. Similarly, drain artichoke hearts and cut into quarters if whole.
- Grill polenta rounds for approximately 3-4 minutes per side, or until golden brown and crispy grill marks appear. Use a thin spatula to carefully flip without breaking.
- While polenta is grilling, heat remaining olive oil in a skillet. Sauté chickpeas and artichoke hearts for 3-4 minutes until slightly golden and heated through.
- Add halved cherry tomatoes to the skillet and cook for an additional 2 minutes, allowing them to soften slightly but retain their shape.
- Arrange grilled polenta rounds on a serving platter, top with chickpea-artichoke-tomato mixture.
- Garnish with fresh torn basil leaves, add a final drizzle of olive oil, and season with additional salt and pepper to taste.
- Serve immediately while polenta is warm and crispy, and vegetables are still slightly warm.
Tips
- Pat ingredients dry: Moisture is the enemy of crispy grilling. Always pat polenta, chickpeas, and artichokes dry before cooking to achieve those beautiful grill marks.
- Preheat your grill: A consistent medium-high heat (around 400°F) ensures even cooking and perfect caramelization.
- Use a thin, flexible spatula when flipping polenta to prevent breaking the delicate rounds.
- Don't overcrowd the skillet when sautéing vegetables—this helps them brown instead of steam.
- Fresh basil is key: Add it at the very end to preserve its vibrant flavor and aroma.
- Serve immediately for the best texture—crispy polenta and warm, slightly softened vegetables are the goal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
