Grilled Polenta with Prosciutto and Aged Balsamic Vinegar Recipe | Craft Beer & Brewing Magazine
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Grilled Polenta with Prosciutto and Aged Balsamic Vinegar Recipe

A refreshing and delicious pale ale can add depth and complexity to traditional polenta, served simply here with a couple of slices of prosciutto, drizzled with olive oil and balsamic vinegar, and garnished with basil and fresh cracked black pepper.

Christopher Cina September 10, 2017

Grilled Polenta with Prosciutto and Aged Balsamic Vinegar Recipe Primary Image

Active preparation time: 50 minutes
Total time: 3 hours
Serves: 4–5

3½ cup (828 ml) milk
1 cup (237 ml) pale ale
2 Tbs garlic, minced
2 Tbs salt
1 cup polenta
2 Tbs basil chiffonade (thin strips) + more for garnish
¼ cup Parmesan cheese
¼ cup (59 ml) olive oil
2 oz (57 g) prosciutto, sliced
¼ cup (59 ml) traditional balsamic vinegar
Cracked black pepper

In a medium heavy-bottom saucepan, combine the milk, beer, garlic, and salt and bring to a boil. Whisk in the polenta. As the polenta thickens, reduce the heat to medium-low and cover. Cook for 35 minutes, stirring often. Add the basil and Parmesan and remove from the heat.

From here, you can cool the polenta into any form you desire. For the photo, I chose a cylinder, but you could easily use a sheet pan and cut out the shapes you desire. Cool the polenta for 2 hours or until firm.

Preheat the grill on high.

Brush the polenta with olive oil and grill until it is heated all the way through.

Arrange the polenta slices/shapes on a plate with a couple of slices of prosciutto. Garnish with a drizzle of olive oil, a drizzle of the balsamic vinegar, basil chiffonade, and fresh cracked black pepper.

Beer Suggestions: Firestone Walker Pale 31 (Paso Robles, California), Southern Tier Live (Lakewood, New York), or Odell Drumroll APA (Fort Collins, Colorado).

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PHOTO: CHRISTOPHER CINA

Have you brewed this recipe? What did you think?