Grilled Garden Veges w/ Basil Polenta
Source of Recipe
From FoodFit
List of Ingredients
2 tablespoons minced garlic
1 - bay leaf
- - salt to taste
- - freshly ground black pepper
4 cups low-sodium chicken broth (or vegetable broth)
1 cup cornmeal (preferably medium ground)
0.25 cup chopped fresh basil leaves
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil, plus 2 teaspoons
4 tablespoons low-sodium chicken broth
1 - eggplant, sliced 1/3-inch thick
1 medium zucchini, sliced 1/3-inch thick
1 medium summer squash, sliced 1/3-inch thick
1 large red onion, peeled and sliced 1/3-inch thick
1 - red bell pepper, quartered, stemmed and seeded
4 large whole mushrooms
0.25 cup freshly grated Parmesan cheese, optional
8 - basil leaves, for garnish
Recipe
1 For the polenta:
2 In a 4-quart saucepan, heat the olive oil over low heat. Add the garlic and cook for 1 minute.
3 Add the chicken broth, bay leaf, a pinch of salt and a pinch of black pepper. Increase the heat and bring the broth to a boil.
4 Slowly whisk the cornmeal into the hot broth. Cook for 15 to 20 minutes, stirring occasionally, until the polenta has thickened.
5 Remove the pan from the heat, stir in the basil and season with salt and pepper. (The polenta can be made in advance and re-warmed before serving.)
6 For the grilled vegetables:
7 Preheat the grill.
8 In a food processor, combine the garlic, mustard and vinegar and puree. With the motor running, add the olive oil and chicken stock. Season with salt and pepper. Brush the vegetables with the garlic vinaigrette.
9 Grill the vegetables on a hot grill for 2 minutes on each side. (To keep the onions together, slide a spatula completely underneath each slice to pick up all the rings and turn carefully to grill the other side.) Season to taste with salt and pepper.
10 Spoon the warm polenta onto serving plates and arrange the slices of grilled vegetables and mushrooms on top. Sprinkle with Parmesan cheese, garnish with basil leaves and serve.
|
|
member logon
