Grilled Polenta with Roasted Veggies

Crispy polenta cakes served with roasted bell peppers and zucchini.

Grilled Polenta with Roasted Veggies:

Grilled polenta with roasted vegetables is a delicious, hearty, and versatile dish that pairs the crispy, golden edges of grilled polenta with the rich, caramelized flavors of oven-roasted vegetables. It’s a gluten-free and vegetarian-friendly meal, perfect for lunch, dinner, or even as an appetizer!

Ingredients:

1- For the Polenta Cakes:

• 1 cup cornmeal (polenta)
• 4 cups water (or broth for extra flavor)
• 1 tsp salt
• 2 tbsp butter or olive oil
• ½ cup grated Parmesan (optional, for extra flavor)
• ½ tsp black pepper
• ½ tsp dried oregano (optional)

2- For the Roasted Veggies:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into rounds
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper

3- For Serving:

• Fresh basil or parsley (for garnish)
• Crumbled goat cheese or feta (optional)
• Balsamic glaze (optional, for drizzling)

Instructions:

1. Make the Polenta (Ahead of Time):

• In a saucepan, bring water (or broth) to a boil.
• Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
• Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thick.
• Stir in butter, Parmesan (if using), black pepper, and oregano.
• Pour the polenta onto a greased baking sheet or dish, spreading it to about ½-inch thickness.
• Let it cool and firm up for at least 1 hour (or refrigerate overnight).

2. Roast the Vegetables:

• Preheat oven to 400°F (200°C).
• Toss bell peppers, zucchini, and red onion with olive oil, balsamic vinegar, thyme, salt, and black pepper.
• Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly charred.

3. Grill the Polenta Cakes:

• Once the polenta is firm, cut it into squares, circles, or triangles.
• Heat a grill pan or skillet over medium-high heat and brush with a little olive oil.
• Grill polenta for 3-4 minutes per side, until golden brown and crispy.

4. Assemble & Serve:

• Plate the grilled polenta cakes and top with roasted veggies.
• Garnish with fresh basil or parsley, and sprinkle with goat cheese or feta if desired.
• Drizzle with balsamic glaze for extra flavor.

A crispy, creamy, and veggie-packed dish perfect for any meal!

Tips for the Best Grilled Polenta & Roasted Veggies

• Use Pre-Cooked or Homemade Polenta – You can use store-bought polenta (usually in a tube) for convenience or cook your own, let it set, and then slice it before grilling.
• Let the Polenta Cool Before Grilling – If making homemade polenta, spread it on a baking sheet and chill until firm before cutting and grilling. This prevents it from falling apart.
• Get a Crispy Crust – Brush the polenta slices with olive oil or butter before grilling for a crispy, golden-brown exterior.
• Roast Vegetables at High Heat – 400°F (200°C) is ideal for perfectly caramelized and slightly crispy veggies.
• Choose Colorful Veggies – Bell peppers, zucchini, cherry tomatoes, mushrooms, and eggplant all work beautifully.
• Finish with a Flavor Boost – A drizzle of balsamic glaze, fresh herbs, crumbled feta, or parmesan adds a final layer of taste.

Enjoy your meal!