Mirage Recipe
Prep: 1 hour
Cook: 10 mins
Serves: 10 polenta sliders
Golden and lightly crisp on the outside, these Grilled Polenta Rounds bring a rustic, unique twist to any summer dinner table. Made from creamy cooked polenta that’s chilled, sliced, and fired by the grill, each round develops a delicate smoky touch and irresistible charred edges. Their naturally rich corn flavour pairs beautifully with every element of a savoury slider – making them the perfect option for a gluten-free bun. The satisfying bite and beautiful golden colour of these Grilled Polenta Rounds makes them a standout addition to any table, transforming simple sliders into something memorable and oh-so savoury.
For more savoury treat inspiration, visit @mirage_margarine on Instagram.
Ingredients
Grilled Polenta Rounds
6 cups
chicken or beef stock
2 tsp
salt
1 3/4 cups
yellow cornmeal
8 tbsp
Mirage Margarine
To Serve
10
mini burger patties
as needed
lettuce
as needed
tomato slices
as needed
ketchup + mustard
Directions
Prepare a 9×9 inch baking pan by taking 3 tablespoons of Mirage Margarine and greasing the bottom and all sides.
Bring the stock to a boil in a large heavy saucepan. Add 2 teaspoons salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, for about 15 minutes. Turn off the heat. Add 3 tablespoons Mirage margarine, and stir until melted.
After 15 minutes of cooking, pour the thickened polenta into the pan and allow to completely cool, uncovered for an additional 15 minutes, then transfer to the fridge for 30 minutes.
Invert the tray on to a table or cutting board to remove polenta, and cut 20 rounds out and reserve for grilling.
Heat grill to medium-high heat. Melt 2 tablespoons of Mirage Margarine, brush polenta rounds with melted margarine and grill for 5 minutes per side.
Once grilled, use the polenta rounds as buns to make sliders!
