Grilled polenta with summer vegetables

Yield: 1 servings

Measure Ingredient
4 cups Water
1 tablespoon Butter
1 teaspoon Salt
1 cup Yellow cornmeal
½ cup Olive oil
¼ cup Basil - sliced; (chifonade)
1 large Eggplant - 1/2\" slices
2 \N Zucchini - 1/2\" slices
2 \N Yellow squash - 1/2\" slices
1 \N Red onion - 1/4\" slices
3 \N Roma tomatoes - halved
\N \N Salt and pepper

Directions: To prepare the polenta, in a large sauce pot combine the water, butter and salt. Bring to a boil then slowly pour in the yellow cornmeal, stirring well with a whisk. When the water is absorbed, continue cooking over low heat for 15-20 minutes, stirring often. Pour the polenta into a high sided cookie sheet and refrigerate for an hour until firm. To grill the polenta, cut into 3" triangles and grill for about 3 minutes on each side. In a mixing bowl, combine the olive oil, basil and remaining vegetables. Season with salt and pepper and toss to coat well. Grill the vegetables for 2 minutes on each side and serve with the polenta triangles.

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