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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, bring the 2 1/4 cups water to a boil. Meanwhile, in a medium bowl, stir together cornmeal, 3/4 cup cold water, brown sugar, salt and allspice. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cover and cook for 10 to 15 minutes or until thick, stirring occasionally. Stir in orange zest. Pour hot cornmeal mixture into a buttered 8-inch-square baking pan; cool. Cover and chill for at least 4 hours or until polenta is firm.
Remove polenta from pan. Cut into 4-inch squares. Brush both sides of polenta squares with melted butter.
Grill polenta squares on the rack of an uncovered charcoal grill directly over medium coals for 8 to 10 minutes or until light brown, turning once halfway through grilling. Add plums, cut-sides down, to the grill for the last 4 to 5 minutes of grilling or until tender and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place polenta squares, then plums, on grill rack over heat. Cover and grill as directed.)
To serve, cut each polenta square in half diagonally, forming eight triangles. Arrange a polenta triangle and two plum halves on each dessert plate. Drizzle plums evenly with balsamic vinegar. Sift confectioners’ sugar over each serving and, if desired, garnish with thyme sprigs.