Grilled Polenta With Vegetables
This is a nice recipe to make in the summer when you are in the mood to grill and vegetables are at their peak. You can vary this recipe by using almost any fresh, seasonal vegetables.
by Deborah Mele
Basic Polenta Recipe
1/2 Cup Olive Oil
1 Large Eggplant
4 Medium Zucchini
1 Medium Onion
4 Small Tomatoes, Ripe But Firm
Salt & Pepper To Taste
1/2 Cup Fresh Basil
Prepare firm polenta as instructed, refrigerating it covered, at least one hour. Prepare grill. Cut the polenta into 3 inch triangles. Brush the top and bottom with olive oil, and grill for about 3 minutes on each side. Transfer to a large platter and keep warm. Cut the eggplant and zucchini into 1/2 inch slices lengthwise. Cut the tomatoes in half. Brush the vegetables with olive oil, and season with salt and pepper. Grill about 2 minutes on each side, or until tender and caramelized. Cut the vegetables into bite sized pieces, and arrange on top of the polenta. Drizzle with the remaining olive oil, and garnish with the torn basil.