Recipes and Cooking Grilled Polenta & Greens 3.8 (4) 1 Review This savory cake is grilled until crisp and topped with a fresh salad and feta cheese. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 17, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Stand Time: 30 mins Chill Time: 1 hrs Grill Time: 15 mins Total Time: 2 hrs 10 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 ½ cup water 1 cup yellow cornmeal ¾ cup cold water 1 teaspoon kosher salt 1 teaspoon ground cumin ¼ cup bulgur ¼ cup finely chopped green onions 4 tablespoon olive oil 3 tablespoon lemon juice 1 cup arugula 1 cup fresh raspberries ½ of a medium cucumber, chopped ½ cup chopped fresh Italian flat-leaf parsley ½ cup chopped fresh mint ¼ cup crumbled feta cheese Directions In a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a bowl stir together the cornmeal, 3/4 cup cold water, salt, and cumin. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to medium-low. Cook and stir for 15 minutes or until very thick. Remove from heat and stir in bulgur and green onions. Spread into a plastic wrap-lined 9-inch round cake pan. Let stand, uncovered, for 30 minutes. Cover and chill for at least 1 hour or until firm. Heat a charcoal or gas grill to medium heat. Remove polenta from pan; remove plastic wrap. Pat dry with paper towels. Brush both sides with 1 tablespoon olive oil. Grill on the greased rack of a covered grill for 15 minutes or until charred and heated through, turning once using a flat baking sheet. In a large bowl whisk together remaining 3 tablespoons oil and lemon juice. Add arugula, raspberries, cucumber, parsley, and mint. Season to taste. Place polenta on a serving platter. Top with salad and sprinkle with feta. Rate it Print Nutrition Facts (per serving) 136 Calories 7g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 136 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 240mg 10% Total Carbohydrate 17g 6% Total Sugars 1g Protein 3g Vitamin C 10.9mg 55% Calcium 48mg 4% Iron 1.4mg 8% Potassium 140mg 3% Folate, total 23.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.