Grilled Vegetables and Polenta
Grilled Vegetables with Polenta
Ingredients:
1 14-oz artichoke hearts1 yellow pepper1 red pepper4 roma tomatoes cut in half4 zucchini, cut in half1 small onion, divided into four wedges¼ cup olive oil1 teaspoon salt½ teaspoon freshly ground black pepper1 teaspoon fresh thyme1 teaspoon balsamic vinegarJuice of 1 lemon½ cup chicken broth
Instructions:
- In a large bowl, combine artichokes, tomatoes, zucchini, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
- Remove vegetables from bowl, shaking off excess marinade. Grill over direct medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
Polenta
Ingredients:
1 cup fine corn meal1 cup course corn meal2 Tablespoons butter10 cups water1 teaspoon sea salt
Instructions:
- Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add flour while constantly whisking. Lower the heat to low being very careful not to let the mixture burn.
- Switch to a wooden spoon and continue to stir until polenta comes away from the sides of the pot. Usually it takes 40 minutes to cook.
- Pour the cooked polenta onto a wet marble slab. Smooth the polenta with a spatula (dip frequently in hot water to prevent stickiness) to 1-inch thickness. Cover with foil and reserve.
- Slice polenta with a piece of string. Place on an oiled baking dish covered with vegetables. Sprinkle with cheese.
- Bake at 350 degrees for 30 minutes. Serve immediately.