If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Simple goodness.
Can sub peaches for any fruit you like grilled (skewered strawberries are fantastic too) —Colleen Stem
- 1 cup cornmeal
- 1 cup can full fat coconut milk (2 1/2 cups)
- 1 cup water
- 1 tablespoon sugar plus more for dusting
- 1 teaspoon salt
- 4-9 ripe peaches (you can do half or a whole peach per person, so use as many as you need)
- neutral oil
- whipped coconut or regular cream (optional)
- . Mix together the cornmeal with tablespoon sugar and salt. In a heavy bottom pot, bring coconut milk and water to slow boil. Once boiling, slowly pour dry mixture into pot while continually whisking. Once all the cornmeal is whisked in, turn heat to low and let mixture cook for another 15-20 minutes, mixing very often, until mixture is super thick. Remove from heat and pour into a well greased 9x9 pan. Level out and place into the fridge to let polenta set up (should take about an hour but can be made a day ahead)
- Once you are ready for grilling, ready your grill. Grab polenta from fridge and cut into 6-9 squares.(could also use a biscuit cutter for rounds) Also, grab peaches and gently cut each one in half. Lightly brush each side of the polenta cakes with oil and sprinkle with sugar. Do the same to the peaches. Place peaches and polenta on hot grill and cook each side for about 4 minutes or until the grill marks appear. Depending on your peaches, they might need a few extra minutes to cook until soft. If so, just turn heat down a bit to avoid burning them.
- To serve, take a piece of grilled polenta, top with a grilled peach(1 half or 2), and top with whipped coconut/regular cream. serve.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire