Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Mediterranean feast! This tantalizing dish combines the creamy richness of perfectly grilled polenta with the smoky intensity of charred cherry tomatoes and the bold, luxurious flavor of morcilla sausage. Whether you're a seasoned home chef or an adventurous food lover, this recipe promises to elevate your cooking game and transport your taste buds to the sun-drenched landscapes of Italy with every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups water
- Salt to taste
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1 morcilla sausage
- Fresh basil for garnish
Instructions
- In a large heavy-bottomed saucepan, bring 4 cups of water to a rolling boil. Add a generous pinch of salt to the water.
- Gradually whisk the polenta into the boiling water, stirring constantly to prevent lumps from forming. Reduce heat to low and continue stirring.
- Cook the polenta for approximately 20-25 minutes, stirring frequently to prevent sticking. The polenta should become thick and pull away from the sides of the pan.
- Grease a rectangular baking dish with olive oil. Pour the cooked polenta into the dish, spreading it evenly to create a smooth surface. Allow to cool and set at room temperature for about 30 minutes.
- Once set, cut the polenta into rectangular or triangular shapes approximately 1/2 inch thick.
- Preheat a grill pan or outdoor grill to medium-high heat. Brush the polenta slices lightly with olive oil.
- Grill the polenta slices for 3-4 minutes on each side until golden brown and crispy grill marks appear.
- In a separate skillet, heat a small amount of olive oil over high heat. Add cherry tomatoes and cook, allowing them to char and blister, turning occasionally for even burning.
- Slice the morcilla sausage into thin rounds and quickly sear in the same skillet for 1-2 minutes on each side.
- Arrange the grilled polenta slices on a serving plate. Top with burnt cherry tomatoes and seared morcilla slices.
- Garnish with fresh basil leaves, drizzle with a small amount of olive oil, and serve immediately while warm.
Tips
- Always whisk polenta slowly and continuously to prevent lumps, ensuring a smooth, creamy texture.
- Allow the polenta to cool completely before grilling to help it maintain its shape and develop a crispy exterior.
- Use a well-seasoned grill pan or cast-iron skillet for the best grill marks and flavor development.
- When charring tomatoes, use high heat and resist the urge to move them too often - let them develop a beautiful, blistered exterior.
- Choose a high-quality morcilla sausage for authentic flavor; if unavailable, you can substitute with a similar blood sausage.
- Serve immediately after cooking to enjoy the contrast between the crispy polenta, warm sausage, and juicy charred tomatoes.
- For added complexity, consider drizzling a small amount of aged balsamic vinegar or herb-infused olive oil before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 45mg
