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    You are in: Home / Recipes / Polenta and Grilled Vegetables With Roasted Red Pepper Sauce Recipe
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    Polenta and Grilled Vegetables With Roasted Red Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Breanna in T.O's Note:

    This dish is perfect in the spring or summer when vegetables are plenty. It reminds me of a rustic dish you could get at a little Italian eatery. Don't be daunted by the long list of ingredients, the meal comes together quickly. I have a gluten allergy and the polenta satisfies any bread cravings I might have. The dish is also a great vegetarian option, but I swear it will make any carnivore happy :) The vegetables can also be done in the broiler.

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    Units: US | Metric

    Roasted Red Pepper Sauce


    1. 1
      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.
    2. 2
      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.
    3. 3
      Combine all sauce ingredients in a blender or food processor and blend until smooth.
    4. 4
      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.

    Ratings & Reviews:

    • on May 17, 2010


      I agree with the above comment. The roasted red pepper sauce was delicious, but conflicted with the thyme that the vegetables were roasted in. Also, I ended up using more olive oil than called for to keep the vegetables more moist.

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    • on May 07, 2008


      I made this dish the other night. I found the two flavors, the marinade for the vegetables and the roasted red pepper sauce did not compliment each other very well. I am a big polenta fan, so i'll try this again- but next time will just put oilve oil on the veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Polenta and Grilled Vegetables With Roasted Red Pepper Sauce

    Serving Size: 1 (575 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.8
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 3.5 g
    Cholesterol 14.6 mg
    Sodium 1441.4 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 13.0 g
    Sugars 9.9 g
    Protein 12.3 g

    The following items or measurements are not included:

    instant polenta

    vegetable broth

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