Grilled corn bread and garlic bread

Name: Grilled corn bread and garlic bread
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1/2 Portuguese corn bread (broa), thickly sliced; 1/2 country loaf, sliced; 100 g softened butter; 3 garlic cloves, crushed; Chopped parsley; Flaky sea salt

The starter that opens any barbecue: Portuguese corn bread and country loaf toasted over embers, with garlic butter melting into the grill marks.

⏱ Prep: 10 min 🔥 Cook: 8 min 👥 Serves: 4 Direct heat Difficulty: Fácil

Method

Mix the butter with the garlic, parsley and a pinch of salt.
Butter the slices generously on both sides.
Grill over medium-hot embers, 2–3 minutes per side, until marked and toasted.
Serve hot, stacked, to tear by hand.

🌡 Fire & temperature
Medium-hot embers · 2–3 min per side, never unattended — bread goes from toasted to burnt in seconds.
Chef's Station: exact temperatures →

🛍 Recommended product
EKOOLOGY biocharcoal 15 dm³ — lights fast, so the starter never waits.
See the products → · Where to buy →

💡 Kool tip: Rub half a raw garlic clove on the slice straight off the grill: the heat releases the aroma without bitterness.

🍷 Serve it with: Serve with the clams Bulhão Pato — the corn bread begs for the sauce.

Next recipe: Clams Bulhão Pato over embers →