Grilled polenta with summer vegetables
1 servings
Ingredients
| Quantity | 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 | Zucchini - 1/2\" slices | |
| 2 | Yellow squash - 1/2\" slices | |
| 1 | Red onion - 1/4\" slices | |
| 3 | Roma tomatoes - halved | |
| Salt and pepper | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.