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Grilled polenta sandwich

  • 1000 ml water
  • 200 g polenta
  • 60 g parmesan, grated
  • 500 g beef, sliced to 4 thin slices, grilled
  • 1 pcs zucchini, medium, trimmed, cut i nto 0.3cm thick rounds
  • 1 pcs tomato, sliced
  • 4 tbsp olive oil
  • 1 pinch salt, fresh ground
  • 1 pinch black pepper, fresh ground

  1. Prepare the polenta: bring the water to a boil in a large saucepan over high heat.
  2. Add the polenta to the boiling water in a steady stream while stirring with a whisk to prevent lumps forming and until the mixture begins to thicken and bubble.
  3. Reduce the heat to medium-low then cook the polenta, stirring frequently with a wooden spoon, for 20-25 minutes or until the mixture is thick enough to hold the wooden spoon upright.
  4. Stir in the Parmesan then season with salt and pepper.
  5. Line a 30x34cm tray with non-stick baking paper. Pour the polenta onto the lined tray then spread with a spatula to form a rectangle about 2cm thick. Place into fridge until cooled.
  6. Once the polenta cooled completely, take a cookie cutter, then cut out the polenta, 8 circles in total.
  7. Brush the polenta and place onto the chargrill or barbecue then grill for 2 minutes each side or until charred and heated through. Do the same with zucchini slices.
  8. Assemble the sandwich; place the piece of polenta, top with zucchini, beef, tomato, another piece of zucchini, and finish with polenta. 
  9. If you wish, you can add extra ham slices to the sandwich but it's optional.
  10. Serve while still warm.

Good points

  • Low in cholesterol
  • Low in sodium
  • Low in sugar
  • Very high in vitamin B6

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 475.7 kcal
Carbohydrates: 7.7 g
Cholesterol: 100.7 mg
Sugar: 0.98 g
Protein: 25.62 g
Fat: 37.21 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com