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Grilled Polenta with Fennel Salad

For this recipe, polenta is cooked, spread in a pan to cool and firm up, and then cut into triangles and grilled. The cornmeal becomes a crisp, golden counterpoint to a cool and crunchy fennel salad. You can also use the grilled polenta triangles as a base for savory toppings, such as sauteed mushrooms or melted Gorgonzola cheese.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Grilled Polenta with Fennel Salad
Review 1 for Grilled Polenta with Fennel Salad
5 out of 5
5 out of 5
,London, UK
June 26, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Delicious with diverse flavours
June 26, 2012
I completely recommend this recipe. It is a great lunch and quick to throw together, especially if the poenta is pre-cooked.
I loved the interaction of the fennel, kalamata olives, and red onions. Fantastic!
Pros: Quick, Healthy