Best Grilled Polenta And Veggies Recipes

Grilled Polenta and Veggies image

Provided by Susan | SimpleHealthyKitchen.com

Time 25m

Number Of Ingredients 10

1 tube precooked polenta (approx. 18 oz. cut into 12 pieces)
1 pint heirloom tomatoes (or cherry, or grape, larger tomatoes cut in half)
1 lb. fresh asparagus (stems trimmed)
1 large zucchini (cut in half lengthwise)
1 medium yellow squash (cut in half lengthwise)
1 red bell pepper (cut in half and seeded)
1/2 small head radicchio (cut into quarters)
salt and pepper to taste
olive oil (for coating polenta and veggies)
crumbled feta cheese for topping (optional omit for Vegan option)

Steps:

Heat a grill pan over medium heat. (or BBQ gill)
Brush polenta slices (both sides) and all veggies with olive oil to coat.
Place polenta, and all veggies on the grill. Cook until grill marks are viable (about 10 min. Turn over and repeat on other side. Check periodically, the radicchio may cook quicker than other veggies.
Cut zucchini, squash and red pepper into desired size pieces. Place 3 slices of polenta and 1/4 of vegetable on each plate. Sprinkle with feta if using, and serve. (you may want to drizzle a little olive oil or balsamic vinaigrette over on top).

Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

Steps:

In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
Preheat a grill to medium.
When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

Polenta and Grilled Vegetables With Roasted Red Pepper Sauce image

Provided by Breanna in T.O

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup uncooked instant polenta
2/3 cup grated parmesan cheese, divided
1/8-1/4 teaspoon cayenne pepper
vegetable oil cooking spray
2 garlic cloves, chopped
2 tablespoons chopped fresh thyme (or oregano)
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus spears, ends trimmed
8 scallions, trimmed
2 small eggplants, trimmed and halved
1 medium yellow squash, cut into 1/3-inch-thick slices
1 cup cherry tomatoes
12 ounces prepared roasted red peppers, drained
1/3 cup vegetable broth
1 large garlic clove, chopped
3 tablespoons chopped fresh basil, plus extra
fresh basil, to garnish
1 tablespoon balsamic vinegar

Steps:

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.
Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.
Combine all sauce ingredients in a blender or food processor and blend until smooth.
Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.