Grilled Polenta With Roasted Vegetables

Grilled Polenta with Roasted Vegetables is a vibrant and hearty dish that highlights the simplicity of polenta paired with the rich flavors of seasonal vegetables. The polenta is cooked to creamy perfection and then allowed to cool and set before being sliced and grilled to achieve a delightful char.

Meanwhile, a medley of roasted vegetables adds both nutrition and color, making this dish an appealing centerpiece for any meal. This recipe isn't only easy to prepare but also highly customizable. You can choose any vegetables you prefer or have on hand, such as zucchini, bell peppers, or eggplant, which can be seasoned to enhance their natural sweetness.

This dish can serve as a fantastic vegetarian main course or a delicious side, and it pairs wonderfully with a drizzle of balsamic reduction or a sprinkle of fresh herbs for an extra layer of flavor.

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, cut into wedges
• Fresh basil for garnish (optional)

Instructions

1. Begin by bringing the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta, reducing the heat to low. Continue whisking until the mixture thickens, about 5-7 minutes. Season with salt and pepper to taste.
2. Once thickened, remove the saucepan from heat and pour the polenta into a greased baking dish. Spread it evenly and allow it to cool for about 15-20 minutes until it sets. Once set, slice the polenta into squares or rectangles.
3. Preheat your grill or grill pan over medium heat. While it heats, prepare the vegetables by tossing them in a bowl with olive oil, salt, and pepper to taste. Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
4. Roast the vegetables in the oven at 425°F (220°C) for 20-25 minutes, or until they're tender and slightly caramelized, stirring halfway through. Meanwhile, place the sliced polenta on the grill and cook for about 4-5 minutes on each side, until grill marks appear and the edges are crispy.
5. Once the polenta is grilled and the vegetables are roasted, arrange the grilled polenta on a serving platter and top with the roasted vegetables. Garnish with fresh basil if desired and serve warm.

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