Esta receita é uma escolha deliciosa e elegante para dar um toque mediterrânico aos acompanhamentos tradicionais! A crocância da polenta grelhada, perfumada com tomilho fresco e azeitonas pretas, transforma cada pedaço em uma explosão de sabor e textura, perfeita para acompanhar carnes ou peixes grelhados.

Ingredientes

  • 125 gramas de polenta instantânea
  • 600 ml de água
  • 20 azeitonas pretas, cortadas ao meio
  • 4 talos de tomilho fresco picado
  • 1/4 xícara de queijo parmesão ralado
  • 2 colheres de sopa de azeite

Preparação

  1. Ferva a água, adicione lentamente a polenta, mexendo até engrossar.
  2. Adicione azeitonas, queijo parmesão e tomilho, misture.
  3. Recipiente quadrado de óleo, despeje a polenta, espere até esfriar e acerte.
  4. Corte a polenta em pedaços retangulares menores, cubra com óleo e grelhe por 10 a 15 minutos no forno pré-aquecido (180 ° C).
  5. Sirva com carne ou peixe para churrasco.

Here’s the English version below, get ready to fry up some Mediterranean comfort!

Fried Cornmeal with Olives

This dish offers a golden, crisp alternative to plain sides—perfect for barbecues or as a creative appetiser. Instant polenta is cooked until thick, enriched with salty olives and herby thyme, then cooled, sliced, and grilled until tantalisingly crunchy on the outside and creamy within. Finished with Parmesan, each bite brings a lovely contrast and a burst of Mediterranean flair. Serve as a base for grilled meats, roast fish, or even topped with roasted vegetables for a plant-based option!

Ingredients

  • 125g instant polenta
  • 600ml water
  • 20 black olives, halved
  • 4 sprigs fresh thyme, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil

Method

  1. Bring the water to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly until the mixture thickens and pulls away from the sides of the pan.
  2. Stir in the halved olives, grated Parmesan, and chopped thyme, then mix until evenly combined.
  3. Lightly oil a square or rectangular dish and pour in the hot polenta. Spread evenly and let cool completely until firm.
  4. Once set, cut the polenta into small rectangular pieces. Brush with olive oil and grill in a preheated oven at 180°C (350°F) for 10–15 minutes, or until crispy and golden on the edges.
  5. Serve hot as a side for grilled meats or fish, or as a tasty nibble on its own.

Variation: Cut the polenta into fries or triangles for a playful appetiser, or top with a spoonful of pesto and a sprinkle of extra Parmesan for a bolder Italian twist.

Tip: For extra flavour, rub the grilled polenta with a clove of garlic before serving or swap in different herbs (like rosemary or oregano) to vary the aroma.

Enjoy this vibrant, easy recipe—bringing the sun and soul of the Mediterranean right onto your table!