Grilled Polenta with Tomotillo

Recipe from Weber’s Greatest Hits, by Jamie Purviance

Serves: 4| Prep time: 40 minutes | Cooling Time: 2 hours| Grilling time: 18-22 minutes

Ingredients

Polenta

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• ½ cup finely chopped yellow onion
• 4 cups whole milk
• 1 cup polenta
• 1 teaspoon chili powder
• ¾ teaspoon kosher salt 

Polenta Sauce

• 2 slices yellow onion, each about ½ inch thick
• 8 ounces tomatillos, husks removed and rinsed
• 1 poblano chile pepper
• Extra-virgin olive oil
• ¼ cup tightly packed fresh
• cilantro leaves, plus more for garnish
• ½  teaspoon packed light brown sugar
• 1/4 teaspoon kosher salt
• 4 ounces queso fresco, crumbled
• 1 Hass avocado, sliced

Instructions

1. In Brush an 8-inch-square pan with the oil. In a large saucepan over medium heat, melt the butter. Add the onion and cook until lightly browned, 3 to 5 minutes, stirring occasionally. Add the remaining polenta ingredients and whisk until the mixture begins to boil. Turn the heat to very low and cook, stirring with a wooden spoon constantly to prevent burning, until the polenta is thick and no longer gritty to the bite, 15 to 20 minutes. Remove from the heat, pour into the pan, and spread into an even layer. Let cool at room temperature for 2 hours.
2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F)
3. Brush the cooking grates clean. Brush the onion, tomatillos, and chile all over with oil. Grill over direct medium heat, with the lid closed, until the onion slices are lightly charred, the tomatillos are blistered, and the chile is blackened but holds its shape, turning as needed. The onion slices will take 8 to 10 minutes, the tomatillos about 10 minutes, and the poblano 10 to 12 minutes. Remove the vegetables from the grill as they are done. Place the poblano in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stem, and seeds. Put the chile, onion, tomatillos, cilantro, sugar, and salt in a food processor or blender and whirl until evenly pureed. Taste and adjust the seasoning with sugar and salt if needed. Set aside.
4. Invert the pan of cooled polenta onto a cutting board. Cut the polenta into four to eight pieces of whatever size and shape you like. Place the polenta pieces, smooth, oiled side down, over indirect medium heat. Divide the cheese evenly among the pieces, carefully piling it on top. Grill, with the lid closed, until the polenta is warm and the cheese begins to melt, 8 to 10 minutes, without turning.
5. Transfer the polenta to individual plates. Spoon the tomatillo sauce over the polenta and top with avocado slices and cilantro. Serve right away.