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By Mandy  

October 9, 2018

Rich-and-creamy grilled parmesan-infused polenta; hand-picked herb stuffed baby cabbages wrapped in foil and slow-roasted.

  • Yields: Serves: 8


Baby Cabbage

2 Baby Cabbages

100gr Salted Butter

Fine Salt

Freshly Grind Black Pepper

Freshly picked Garden Herbs

Grilled parmesan infused polenta

2L Water, salted

500gr Polenta

100gr Parmesan Cheese, grated

100gr Salted Butter

Fresh Thyme

Fine Salt

Freshly Grind Black Pepper

Melted Butter


Baby Cabbage

1Make a cross cut on top of the cabbages, about half way through. Press the butter inside the cabbages, trying to get in between the layers. Season well and add as many herbs as possible.

2Wrap the cabbages individually in foil and place on the hot Weber for about 20 minutes, until cooked and soft.

Grilled parmesan infused polenta

1Cook the polenta as per cooking instructions on the packet.

2Add the parmesan cheese and butter, combining well.

3Season with salt, pepper and thyme.

4Spread the polenta out onto a baking tray, about 2cm deep, and place into the fridge to firm up.

5When cold and firm, remove the polenta from the tray and cut into large-sized square shapes.

6Dip the polenta into the melted butter on both sides and place onto the hot Weber Grill, close the lid and allow the polenta to get the griddle marks on both sides.

7Place the polenta onto a tray, cover with foil and place back on the Weber for the polenta to heat up right through.


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