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Grilled Artichokes & Polenta with Blistered Tomatoes
Recipe

20 INGREDIENTS • 17 STEPS • 1HR 30MINS

Grilled Artichokes & Polenta with Blistered Tomatoes

1.0
1 rating
This rustic, family-style Italian meal is a feast for the senses. Fresh artichokes are grilled to perfection giving them a delicious earthy, smokey char. Polenta is grilled and cherry tomatoes are blistered. Drizzled with pesto, sprinkled with capers and strewn with basil leaves, this meal can be kept vegan and gluten-free. For extra richness, add dollops of creamy Burrata cheese.
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Grilled Artichokes & Polenta with Blistered Tomatoes
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Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
This rustic, family-style Italian meal is a feast for the senses. Fresh artichokes are grilled to perfection giving them a delicious earthy, smokey char. Polenta is grilled and cherry tomatoes are blistered. Drizzled with pesto, sprinkled with capers and strewn with basil leaves, this meal can be kept vegan and gluten-free. For extra richness, add dollops of creamy Burrata cheese.
1HR 30MINS
Total Time
$7.59
Cost Per Serving
Ingredients
Servings
4
US / Metric
Polenta
Polenta
1 cup
Water
3 1/2 cups
Water
Salt
1 tsp
Fresh Sage
1 Tbsp
Fresh Sage, chopped
or Chopped Fresh Basil
Olive Oil
2 Tbsp
Artichoke
Artichoke
2
Distilled White Vinegar
2 Tbsp
Distilled White Vinegar
Salt
1 pinch
Olive Oil
2 Tbsp
Tomato
Cherry Tomato
3 cups
Cherry Tomatoes
Salt
1 pinch
Olive Oil
1/2 Tbsp
Garnish
Basil Pesto
3 Tbsp
Basil Pesto
Capers
2 Tbsp
Burrata Cheese
1/2 cup
Burrata Cheese
or Goat Cheese
Nutrition Per Serving
VIEW ALL
Calories
344
Fat
23.3 g
Protein
10.7 g
Carbs
29.3 g
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Grilled Artichokes & Polenta with Blistered Tomatoes
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author_avatar
Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com

Author's Notes

An easy way to do this is to prepare the polenta and blanch the artichokes a day ahead. Then before serving just, fire up the grill, and its done in 15 minutes!
Cooking InstructionsHide images
step 1
To blanch Artichokes (2), place them in a pot full of water. Add Salt (1 tablespoon) and juice of the Lemon (1) ( leave the lemon halves in the water). Bring to a boil, then simmer on low for 45 minutes.
step 1 To blanch Artichokes (2), place them in a pot full of water. Add Salt (1 tablespoon) and juice of the Lemon (1) ( leave the lemon halves in the water). Bring to a boil, then simmer on low for 45 minutes.
step 2
Drain and chill.
step 3
Once chilled, slice in half.
step 3 Once chilled, slice in half.
step 4
Scoop our fuzzy thistles with a spoon.
step 4 Scoop our fuzzy thistles with a spoon.
step 5
Cut in half again. You will have 8 quarters.
step 5 Cut in half again. You will have 8 quarters.
step 6
Drizzle with Olive Oil (2 Tbsp), Distilled White Vinegar (2 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch). Gently toss to coat.
step 6 Drizzle with Olive Oil (2 Tbsp), Distilled White Vinegar (2 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch). Gently toss to coat.
step 7
Bring Water (3 1/2 cups) to a boil in a medium pot. Add Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Granulated Garlic (1 tsp). Gradually add the Polenta (1 cup) whisking constantly. Turn heat to low, cover and cook until done.
step 7 Bring Water (3 1/2 cups) to a boil in a medium pot. Add Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Granulated Garlic (1 tsp). Gradually add the Polenta (1 cup) whisking constantly. Turn heat to low, cover and cook until done.
step 8
Once polenta has cooked and thickened, whisk in Olive Oil (2 Tbsp) and Fresh Sage (1 Tbsp).
step 8 Once polenta has cooked and thickened, whisk in Olive Oil (2 Tbsp) and Fresh Sage (1 Tbsp).
step 9
Spread on a greased baking dish, smoothing out with a flat bottom metal spatula, coated in olive oil, to 3/4-inch thickness. Refrigerate, until firm and chilled over night or for at least 2 hours.
step 9 Spread on a greased baking dish, smoothing out with a flat bottom metal spatula, coated in olive oil, to 3/4-inch thickness. Refrigerate, until firm and chilled over night or for at least 2 hours.
step 10
Cut into squares, triangles or rounds.
step 10 Cut into squares, triangles or rounds.
step 11
Toss the Cherry Tomatoes (3 cups) with Olive Oil (1/2 Tbsp) and Salt (1 pinch).
step 11 Toss the Cherry Tomatoes (3 cups) with Olive Oil (1/2 Tbsp) and Salt (1 pinch).
step 12
Preheat grill to medium high.
step 13
Grill polenta until grill marks appear, closing lid. Flip over and grill the other side. Place on a platter.
step 14
Grill artichokes on all sides, until slightly charred and heated through. Place around polenta.
step 15
Char the cherry tomatoes until thy blister slightly. Arrange them around polenta and artichokes.
step 15 Char the cherry tomatoes until thy blister slightly. Arrange them around polenta and artichokes.
step 16
Drizzle with Basil Pesto (3 Tbsp), scatter Capers (2 Tbsp) and Fresh Basil Leaves (to taste) around the top. Add dollops of Burrata Cheese (1/2 cup) for extra richness.
step 16 Drizzle with Basil Pesto (3 Tbsp), scatter Capers (2 Tbsp) and Fresh Basil Leaves (to taste) around the top. Add dollops of Burrata Cheese (1/2 cup) for extra richness.
step 17
This can also be individually plated. Layer polenta, burrata cheese, pesto, tomatoes, basil and top with polenta. Surround with pesto and capers and a couple grilled artichoke wedges. Enjoy!
step 17 This can also be individually plated. Layer polenta, burrata cheese, pesto, tomatoes, basil and top with polenta. Surround with pesto and capers and a couple grilled artichoke wedges. Enjoy!
Tags
view more tags
Appetizers
Breakfast
Gluten-Free
Grill
BBQ
Shellfish-Free
Vegetarian
Italian
Salad
Vegetables
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