Grilled Polenta Rounds with Caramelized Shallots, Gorgonzola & Crispy Sage

How to Make Grilled Polenta Rounds with Caramelized Shallots, Gorgonzola & Crispy Sage

1. 1

   Step 1: Cook polenta until thick and creamy

   Bring the vegetable stock to a simmer in a heavy saucepan. Whisk in the polenta in a thin stream, add the salt, and reduce to low; cook, stirring frequently, until the mixture pulls away from the sides and thickens (about 18–20 minutes for coarse polenta). Stir in the butter until melted and smooth, then transfer the polenta into a lightly oiled shallow pan (an 8x8 or similar) and smooth the top to an even 1/2–3/4 inch thickness.

   For this step

   • 4 cupsVegetable stock (or water)
   • 1 tspSalt
   • 2 tbspUnsalted butter
   
2. 2

   Step 2: Cool and firm the polenta for slicing (make‑ahead)

   Let the polenta cool at room temperature for 20 minutes, then cover and refrigerate until completely firm—at least 2 hours, up to 48 hours for make‑ahead. When ready to proceed, unmold the firm polenta onto a cutting board and use a 2½–3 inch round cutter (or a sharp knife) to cut 12 rounds; this recipe yields 12 polenta rounds total.
3. 3

   Step 3: Prepare hands‑off grilled shallots while preheating the grill

   Preheat gas or charcoal grill to medium‑high (about 375–425°F / 190–220°C). In a foil packet, toss the halved shallots with 1 tbsp olive oil, brown sugar, balsamic, and a pinch of salt; seal the packet. Brush both sides of the polenta rounds with remaining olive oil, place polenta directly on the grill over direct heat and cook 3–4 minutes per side until crisp with charred marks. Put the shallot foil packet on an area of indirect heat and grill 12–15 minutes, turning the packet once—this hands‑off method gently caramelizes shallots without burning.

   For this step

   • 2 tbspExtra‑virgin olive oil
   • 8 piecesShallots (small), halved lengthwise
   • 1 tbspBrown sugar
   • 1 tbspBalsamic vinegar
   
4. 4

   Step 4: Fry sage and assemble with Gorgonzola

   While the shallots finish, heat a small frying pan with 1–2 tsp olive oil over medium heat. Fry the sage leaves in batches 10–20 seconds until crisp (watch closely), then drain on paper towels and season lightly. To assemble, top each warm polenta round with a spoonful of the grilled caramelized shallots, a generous crumble of Gorgonzola, and a couple of crispy sage leaves; finish with cracked black pepper and an optional drizzle of reserved pan juices from the shallot packet.

   For this step

   • 4 ozGorgonzola, crumbled
   • 12 leavesFresh sage leaves
   
5. 5

   Step 5: Serve, store, and vegetarian/vegan variations

   Serve warm as an appetizer—plan on 3 polenta rounds per person (servingSize: 3 polenta rounds). Make‑ahead notes: polenta can be cooked and chilled up to 48 hours, and shallots can be grilled a day ahead and reheated briefly on the grill. Vegetarian notes: this recipe is vegetarian; for a vegan version swap butter for vegan butter and replace Gorgonzola with a vegan blue‑style cheese or a tangy mix of toasted walnuts + a squeeze of lemon for brightness.
   

1. Bring the vegetable stock to a simmer in a heavy saucepan. Whisk in the polenta in a thin stream, add the salt, and reduce to low; cook, stirring frequently, until the mixture pulls away from the sides and thickens (about 18–20 minutes for coarse polenta). Stir in the butter until melted and smooth, then transfer the polenta into a lightly oiled shallow pan (an 8x8 or similar) and smooth the top to an even 1/2–3/4 inch thickness.
2. Let the polenta cool at room temperature for 20 minutes, then cover and refrigerate until completely firm—at least 2 hours, up to 48 hours for make‑ahead. When ready to proceed, unmold the firm polenta onto a cutting board and use a 2½–3 inch round cutter (or a sharp knife) to cut 12 rounds; this recipe yields 12 polenta rounds total.
3. Preheat gas or charcoal grill to medium‑high (about 375–425°F / 190–220°C). In a foil packet, toss the halved shallots with 1 tbsp olive oil, brown sugar, balsamic, and a pinch of salt; seal the packet. Brush both sides of the polenta rounds with remaining olive oil, place polenta directly on the grill over direct heat and cook 3–4 minutes per side until crisp with charred marks. Put the shallot foil packet on an area of indirect heat and grill 12–15 minutes, turning the packet once—this hands‑off method gently caramelizes shallots without burning.
4. While the shallots finish, heat a small frying pan with 1–2 tsp olive oil over medium heat. Fry the sage leaves in batches 10–20 seconds until crisp (watch closely), then drain on paper towels and season lightly. To assemble, top each warm polenta round with a spoonful of the grilled caramelized shallots, a generous crumble of Gorgonzola, and a couple of crispy sage leaves; finish with cracked black pepper and an optional drizzle of reserved pan juices from the shallot packet.
5. Serve warm as an appetizer—plan on 3 polenta rounds per person (servingSize: 3 polenta rounds). Make‑ahead notes: polenta can be cooked and chilled up to 48 hours, and shallots can be grilled a day ahead and reheated briefly on the grill. Vegetarian notes: this recipe is vegetarian; for a vegan version swap butter for vegan butter and replace Gorgonzola with a vegan blue‑style cheese or a tangy mix of toasted walnuts + a squeeze of lemon for brightness.