Photo: Roasted Polenta with Garden Vegetables Recipe
Ingredients
Polenta:
- 4 cups chicken stock
- 4 tablespoons butter
- 2 teaspoons ground black pepper
- 1 tablespoon salt
- 2 cups polenta or cornmeal
- 1/2 cup grated Parmesan
- 1/2 cup finely shredded basil leaves
- Softened butter for the pan
- Olive oil, as needed
Marinade and Vegetables:
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 3/4 cup olive oil
- Salt and pepper
- 2 red onions, cut into 1/2-inch thick slices
- 2 zucchini, cut into 1/2-inch thick slices on the diagonal
- 2 yellow squash, cut into 1/2-inch thick slices on the diagonal
- 2 red bell peppers, cored, seeded, and cut into 2-inch pieces
- 1/2 pound asparagus, tough ends removed
- 1/2 pound mushrooms
Directions
Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)
Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!
The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).
Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.
Make the Marinade and Vegetables: Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.
When ready to serve, preheat an outdoor grill or indoor grill pan.
Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.
At the same time grill the vegetables until they are tender but still firm.
Pile the vegetables on top of the polenta, then stand back and wait for the applause!
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By alandkay_12160517
Marietta, 49
on September 19, 2009
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I did take one shortcut and used instant polenta mix, adding butter, cheese, and basil, as directed by the recipe. For an autumn potluck, I used cookie cutters to make leaf shapes with the polenta to nestle in among the veggies. Also garnished the platter with Romano cheese curls. All made for a nice presentation. Last time I took it to a supper, it practically flew off the platter -- not sure whether hardly anybody else ever brings veggie dishes or whether it was really that good! As someone else noted, the title should be "Grilled," not "Roasted."
By grampireart_5866673
Tucson, AZ
on July 20, 2008
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I made your recipe last night,(couldn't find my old one. Used cornmeal. Waaay to salty! Use a broiler, it's much better than grilling.
By ebushong_9410990
Eagle, ID
on June 27, 2008
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The amount of polenta added to the broth doesn't seem accurate. I ended up using much more liquid than the recipe called for. I also did not make the mistake of adding 1T of salt, this is definitely an error. I think I will use my old recipe next time.
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