Polenta squares with blue cheese

    2 hours 45 min

    Squares of cooked polenta are topped with blue cheese then warmed through on the barbecue. You could easily do this under the grill, too. An easy and delicious vegetarian addition for a summer BBQ party.


    6 people made this

    Makes: 30 squares

    • 375g instant polenta
    • 2 tablespoons olive oil, for brushing
    • 150g blue cheese, broken up

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr setting  ›  Ready in:2hr45min 

    1. Cook the polenta according to the packet instructions. While it is still warm, spoon the polenta onto a greaseproof-lined 25x30cm baking tray, spreading evenly so it's about 2cm thick. Leave to harden and set, or refrigerate overnight.
    2. Preheat barbecue for high heat.
    3. Slice the potenta into squares. Brush each one lightly with oil then barbecue on one side for 1 to 2 minutes, until slightly charred and warmed through. Turn the squares over, top each one with a teaspoon of blue cheese; cover with the BBQ lid for 30 seconds, or until the cheese has melted slightly. Transfer the squares onto a platter and serve.

    Time-saving tip

    You could also use pre-made polenta that's available in blocks.

    Under the grill

    If it's not barbecue weather, make these delicious bites under the grill. Simply place the squares on a grill pan or baking tray and grill till browned on both sides, turning once. Top with the cheese, and grill for another minute till melted and bubbly.


    Polenta squares with blue cheese
    Polenta squares with blue cheese

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    Reviews in English (3)


    I really didn't enjoy this dish but I'm not sure if it's the recipe or me not liking polenta as I'd never tried it before. I won't be having it again I have to say after trying this dish, sorry.  -  31 Jan 2015


    I really enjoyed it and didn't miss my usual meat dish on the BBQ. Next time would oil well on both sides as the first side stuck to BBQ and the crispy charred bits make a big difference to the flavour. Mine was a bit deep, would do a little thinner next time so more cheese flavour.  -  08 Jun 2013


     -  24 May 2013