Wow, another Monday. That rolled around quick! And Februrary already. Whoever is fast-forwarding my days, stop it this instant.
Anyhow, today is another super-easy, super-fast dinner for hot days… and as always, customisable for your own crew. It does require you to make the polenta in advance so it’s cooled and set, however. I won’t give exact measurements for the polenta as it will depend on how many people you’re feeding, but I just follow the packet directions.
I also recommend you cook this on a barbecue or outdoor grill, it gives everything a much better flavour. I was all set to do exactly that, when it rained and was so windy it almost blew my barbecue out of the yard. Just my luck! I used an indoor ridged grill pan and while that’s perfectly acceptable, it’s just not the saaaaaame! I want my polenta charred, dammit. CHARRED.
Anyway, I dressed this up with a cheep-and-cheerful sweet chilli sauce, but you can use whatever you like. I think a mustard vinaigrette or a honey-and-chilli flavoured one would be awesome. But hey, summer. hot. lazy.
If it’s winter where you are, by all means bake the polenta. You could even grate some parmesan into the mix before you set it. You could bake the wedges alongside the pumpkin wedges, and even wedge the red onion to pop into the gaps. Add some fresh greens and quickly-seared, salty haloumi on top (ooh and maybe some olives… and maybe cherry tomatoes!) and you’ve got yourself a weeknight dish with very little effort. My favourite.
As always, can’t wait to see what you link with, so if you’ve made a meatless meal lately, do share!
Grilled polenta and pumpkin with haloumi
Print recipe
Ingredients
- 1 batch of polenta, cooled in a tin, cut into wedges
- 1/2 Small pumpkin, cut into wedges
- 1 block haloumi, sliced
- 1 Small red onion, sliced
- 2 big handfuls leafy greens mix
- sweet chilli sauce, or other dressing
Directions
| Step 1 | |
| Grill the wedges of polenta alongside the slices of pumpkin and onion. | |
| Step 2 | |
| When all are browned on all sides and cooked through, place on a bed of mixed greens. | |
| Step 3 | |
| Quickly sear the haloumi on both sides and add to the plate. Drizzle with sweet chilli sauce. | |
Mother Down Under says
February 11, 2013 at 8:56 amI always mean to do this to leftover polenta and then I always forget.
Plus Daddy R reheats it with milk and honey and makes some sort of weird grits concoction so there generally isn’t much left.
But next time I will put some aside and I will grill it or bake it!
And I think this would be super yummy with some pesto on top too!
Katie Rainbird says
February 11, 2013 at 8:59 amYumlicious! I love all of these ingredients, together it’s a taste orgy!
Lisa @ Greek Vegetarian says
February 11, 2013 at 10:13 amOh I do love polenta but I’m hopeless at making it myself – two words to describe a Lisa-made polenta: Rubbery and Bland. Must admit I’ve never tried chargrilling though. PLEASE let this be the answer to my rubber mattress polenta dilemma!
Lisa Barton-Collins says
February 11, 2013 at 11:26 amYum! You have inspired me to make polenta tonight!
x
Nikki | Styling You says
February 11, 2013 at 11:36 amAnything with haloumi. Anything x
Lauren says
February 11, 2013 at 4:25 pmOh this sounds fabulous! I did haloumi and polenta skewers the other day which has left me wanting more! This is the more I want, nigh, the more I NEED!
Erin says
February 11, 2013 at 7:19 pmYou had me at grilled polenta. Then haloumi. I mean…
thelifeofclare says
February 16, 2013 at 10:41 amThis sounds delicious two of my favourite things! Polenta and Haloumi!