Grilled Polenta with Ramp Chimichurri

April 24, 2012
1 Ratings
  • Serves 8
Author Notes

This appetizer was prepared and served at a class I taught on appetizers and cocktail parings. Each dish featured a spring ingredient. Although I had not previously cooked with ramps, they seemed like a must.

Since they are so delicate in comparison to scallions and onions, I decided to keep them raw. The resulting sauce was tangy and fresh. The perfect counterbalance to the creamy, rich polenta. —Anitalectric

What You'll Need
  • Grilled Polenta
  • 4 cups cornmeal
  • 2 cups vegetable stock
  • 1 can coconut milk
  • 1/2 cup kalamata olives
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 3 tablespoons nutritional yeast
  • 2 tablespoons oregano
  • salt and pepper, to taste
  • Ramp Chimichurri
  • 2 bunches ramps, rough chopped
  • 1 bunch parsley, rough chopped
  • 1 bunch cilantro, rough chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste
  1. Grilled Polenta
  2. Oil a half size sheet pan and line with parchment. Oil the parchment lightly.
  3. Bring 4 cups water, vegetable stock, honey, olive oil and salt to boil. While whisking, add the cornmeal in a steady stream. Whisk in the coconut milk, and a splash or two of water, if necessary, to get a smooth, lump-free consistency. Continue cooking over low heat until thickened and bubbling, about 5 minutes. (*I use regular corn meal, for fast cooking. If using coarse ground cornmeal, or polenta, cook an additional 10-15 mins until soft.)
  4. Remove from heat and stir in the nutritional yeast, oregano and olives. Season to taste, if necessary.
  5. Pour mixture into prepared pan and spread into an even layer. Transfer to refrigerator and chill until set.
  6. Once set, invert pan onto work surface. Remove parchment and cut polenta into desired shape, such as rounds or 1x3" sticks.
  7. Reserve for later grilling (last up to 4 days refrigerated), or, preheat griddle.
  8. Brush hot griddle with olive oil and grill polenta about 8-10 minutes per side, until golden and crisp on the outside. (Please note: finer ground cornmeal sticks more and requires a well seasoned cooking surface.)
  9. Serve warm or room temperature with ramp chimichurri.
  1. Ramp Chimichurri
  2. Pulse all ingredients in a food processor until ingredients are just blended together, but still chunky.
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  • gingerroot
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  • LeBec Fin
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  • Anitalectric
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.

5 Reviews

gingerroot May 2, 2012
This sounds delicious.
sexyLAMBCHOPx April 25, 2012
creamtea April 25, 2012
Ramp chimichurri! Sounds like heaven.
LeBec F. April 25, 2012
olives and COCONUT MILK?? wow, now that is brave! how intriguing!
Anitalectric April 24, 2012
Thanks, Suzanne! They really set the polenta cakes off right. I am really into olives, but I imagine someone could adjust this to taste...maybe add diced sundried tomato or re-hydrated cepes/porcinis instead.