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Serves 4

Polenta with Queso Fresco & Roasted Tomatillo Sauce

Prep Time
40 min.
Cooking Time
18 - 22 min.
Method
50/50
Prep Time
40 min.
Cooking Time
18 - 22 min.
Method
50/50

Ingredients

Polenta With Queso

Polenta

  • 25 g (1 oz) unsalted butter
  • 75 g (3 oz) yellow onion, finely chopped
  • 1 litre (1¾ pints) milk
  • 125 g (4 oz) polenta
  • 1 teaspoon chilli con carne seasoning
  • ¾ teaspoon sea salt
  • Extra-virgin olive oil

Sauce

  • 2 slices yellow onion, each about 1 cm (½ inch) thick
  • 4 tomatillos, about 250 g (8 oz) total, papery skins removed and rinsed
  • 1 small poblano chilli, 7.5 to 10 cm (3 to 4 inches) long
  • 15 g (½ oz) fresh coriander leaves
  • ½ teaspoon brown sugar
  • ¼ teaspoon sea salt
  • 125 g (4 oz) queso fresco cheese, crumbled
  • 1 ripe avocado

Instructions

    In the kitchen:

  • 01 Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 3 to 5 minutes, stirring occasionally until lightly browned. Add the milk, polenta, chilli seasoning and salt, whisking until the mixture begins to boil. Turn the heat to very low and stir with a wooden spoon almost constantly to prevent splattering or burning. Cook and stir for 15 to 20 minutes until the polenta is very thick and no longer gritty to the bite.
  • 02 Brush the inside of a 20-cm ( 8-inch) square tin with 1 tablespoon of oil. Scrape the hot polenta into the tin and spread into a smooth, even layer. Allow it to cool at room temperature for 2 hours.
  • At the barbecue:

  • 01 Prepare the barbecue for direct and indirect cooking over a medium heat.
  • 02 Brush the onion slices, tomatillos and chilli with olive oil. Brush the cooking grates clean. Grill the vegetables over direct medium heat, with the lid closed as much as possible but turning as necessary, until the onions are lightly charred, the tomatillos soften and begin to collapse and the chilli is slightly softened and lightly charred. The onions will take 8 to 10 minutes, the tomatillos about 10 minutes and the chilli, 10 to 12 minutes. Remove the vegetables from the barbecue as they are done. Place the chilli in a bowl, cover with clingfilm and allow to steam for 10 to 15 minutes.
  • 03 When the chilli is cool enough to handle, pull off and discard the skin, stem and seeds. Put the vegetables, the coriander, brown sugar and salt in a food processor or blender and whizz until evenly puréed. Add more brown sugar and salt to taste.
  • 04 Invert the tin of polenta on to a chopping board, tapping to release the polenta, if necessary. Cut the polenta into 4 to 8 pieces of whatever size and shape you like.
  • 05 Set the pieces of polenta, smooth and greased side down, over indirect medium heat. Carefully pile the crumbed cheese on top of each piece. Grill for 8 to 10 minutes, with the lid closed, until the polenta is warmed and the cheese has begun to melt. While the polenta is on the barbecue, peel and thinly slice the avocado.
  • 06 Transfer the polenta to serving plates. Spoon the tomatillo sauce over the polenta and top with avocado slices.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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