Ingredients
Scale
- 1 cup of polenta (coarse ground cornmeal)
- 4 cups of water or vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- Fresh herbs (such as basil or thyme) for garnish
Instructions
- In a large pot, bring the water or vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly until thick and creamy, about 20-30 minutes. Add salt, pepper, and 1 tablespoon of olive oil.
- While the polenta cooks, slice the vegetables evenly and toss them with remaining olive oil, garlic, salt, and pepper.
- Preheat the grill to medium-high. Grill the seasoned vegetables for about 8-10 minutes until tender and slightly charred, flipping halfway through.
- Spoon the creamy polenta onto plates, top with grilled vegetables, and garnish with herbs. Serve warm and enjoy your delicious grilled vegetable polenta!
Notes
- For a creamier polenta, consider using milk or a milk-water mixture.
- Add cheese like Parmesan or goat cheese for a richer flavor.
- Feel free to experiment with seasonal vegetables.
- If a grill isn’t available, roast the vegetables in the oven at 400°F (200°C) for about 20-25 minutes.
- Spice it up by adding red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling and Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg