Jordan Wine Country Table - Vol. 16, 2021 - 41

FOOD
CARB CLASSICS
Fruits and vegetables aren't the only foods that get better
with grilling. Here are some of my under-the-radar favorites
for those who love bread, pie and other carbohydrates.
POLENTA
Grilled polenta is incredibly versatile. It's flavorful
and easy to make. Grilling enlivens polenta's
creamy texture by creating a crunchy exterior
that's perfect for soaking up the juices from
barbecued meats. First, make your favorite
polenta recipe and let the mixture chill
in a baking dish overnight. Just before grilling,
cut it into pieces. Brush the hot grill with extra
virgin olive oil before adding polenta. (You
can even add a spoonful of meat drippings
for extra flavor.) Grill until golden brown,
about 3 minutes per side. Remove from the
grill and brush polenta with extra virgin olive
oil, truffle oil, lemon oil or even a vinaigrette,
and season with sea salt and fresh pepper.
Garnish suggestions include sautéed
mushrooms, sautéed fennel, roasted chilis,
herbs, fennel pollen or fresh corn. It's
also a lovely dessert, brushed with maple glaze
before serving with dried fruit reconstituted in
dessert wine and mascarpone on top.
TEXAS TOAST
Soft on the inside, crunchy and lightly golden
on the outside, grilled Texas toast is a fantastic
accompaniment to juicy barbecued meats. Cut
country-style white bread into 1-inch-thick slices.
Mix melted butter with a few cloves of minced
garlic in a bowl, season with salt and pepper to
taste, and brush the mixture on both sides of
the bread. Place bread directly on the grill and
cook 1 to 2 minutes on each side until the toast
is golden. Top with two parts butter and one part
olive oil, mixed with a little chopped elephant
garlic, dried garlic, Aleppo pepper, dried oregano,
kosher salt and freshly chopped parsley.
GRILLED APPLE PIE
Cooking apple pie in a smoker or on a grill brings
delicious, old-school flavors to the traditional
dessert. As the pie cooks, the sweet smoke
from the wood (fruit woods are best because
they impart more delicate flavors) is infused
within the layers of the crust. The result is simply
unforgettable. Assemble the pie using your
recipe of choice and heat your grill for indirect
cooking at 350-375 degrees. Place pie on the
smoker/grill in the indirect zone. Bake 30-40
minutes until crust is golden brown and filling
bubbles up around the edges. Remove and cool
before serving. T
WINECOUNTRYTABLE.COM 41
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Jordan Wine Country Table - Vol. 16, 2021

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