Polenta and Grilled Vegetables With Roasted Red Pepper Sauce

Submitted by Breanna in T.O

"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."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 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

• Roasted Red Pepper Sauce

• 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

directions

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. 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. Combine all sauce ingredients in a blender or food processor and blend until smooth.
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.

Reviews

[AllergyGirl]

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.

 

[ktraskphoto]

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.