Grilled Polenta with Summer Vegetables

4 cups water
1 tablespoon butter
1 teaspoon salt
1 cup yellow cornmeal
1/2 cup olive oil
1/4 cup basil - sliced, (chiffonade)
1 large eggplant - 1/2-inch slices
2 zucchini - 1/2-inch slices
2 yellow squash - 1/2-inch slices
1 red onion - 1/4-inch slices
3 roma tomatoes - halved
salt and pepper

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-inch  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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