Rustic Italian Grilled Polenta & Vegetables is a healthy and savory feast perfect for sharing. With flavors of rosemary, parmesan and a balsamic reduction all surrounding the comfort of polenta.
Oh how polenta has been on my mind over the last couple of weeks ever since watching a few different chef’s making their version of this comfort food. Since then I have thought about, talked about and even dreamt about polenta. After all of this I realized it was time to create my own recipe of this glorious dish. As I was mulling over different approaches to my soon to be Rustic Italian Grilled Polenta & Vegetables recipe, I realized that polenta was still a very foreign dish to many. My husband had never heard of it and one of my best friends thought it was a sausage. That is when I realized, I needed to show how easy making polenta is in addition to creating a great tasting end of summer recipe.
Tips for Rustic Italian Grilled Polenta & Vegetables:
- Polenta is simply ground corn cooked down into a thick texture. It is very similar to the Southern version of grits but with a more Italian flare.
- Want to make sure you are not eating pesticides with every bite you take and thereby wreaking havoc on your intestinal track (1)? Then Bob’s Red Mill Organic Polenta Corn Grits and Pacific Organic Vegetable Broth are great ways to go. Both these products are high quality, extremely trust worthy and make this Rustic Italian Grilled Polenta & Vegetables taste phenomenal. (affiliate)
- The beauty of the polenta for this Rustic Italian Grilled Polenta & Vegetables is you can add your favorite herbs and spices. I added fresh rosemary, finely grated parmesan and extra virgin olive oil about 10 mins before the cooking process was done.
- If you are making this at home, serve your grilled veggies over the top of hot, freshly made polenta. This Rustic Italian Grilled Polenta & Vegetables also makes a phenomenal portable dish great for taking to get togethers. Just make sure to pre-cook your polenta, spread in a baking pan lined with parchment paper and let rest in the refrigerator for at least 30 mins. Once the polenta has set cut into squares or shape of preference, brush with olive oil and grill.
- Is it too chilly to go outside and grill? This Lodge Cast Iron Reversible Grill/Griddle is my favorite way to grill indoors. I have done steaks, chicken, veggies, pancakes…the list goes on and on. (affiliate)
- ⅓ cup olive oil *for brushing on veggies & polenta
- 2-3 cloves garlic *minced or crushed
- 1 med eggplant
- 2-3 large yellow crookneck squash
- 5-6 small zucchinis
- 4-5 small sweet onions
- 12 oz jar roasted red bell peppers
- 4-6 oz goat cheese crumbles *optional as garnish
- 1 cup toasted walnuts *optional as a garnish
- For the Polenta
- 2 cups polenta corn grits
- 4 cups vegetable broth (32 oz)
- 2 cups water
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 1 heaping tbsp rosemary *finely chopped
- ¾ cup grated parmesan cheese
- For the Balsamic Reduction
- 1 cup balsamic vinegar
- 1 tbsp packed brown sugar
- For the Veggies- In a small bowl combine olive oil & garlic-set aside. Preheat girl to med/high. Cut veggies into ¾-1 inch pieces & brush each side with garlic olive oil. Grill crookneck, zucchini and eggplant for 5-10 mins per side or to preferred doneness. Grill onions 2-3 mins per side. Set aside.
- For the Balsamic Reduction- Combine vinegar & sugar in a small sauce pan & bring to a simmer over medium heat, whisking every so often. Once simmering lower temperature to a low heat and cook until reduced by half, about 20 mins. Balsamic should flow off of spoon in a steady stream similar to syrup.
- For the Polenta- In a large sauce pan bring broth, water & salt to a boil. Lower heat to a simmer and gradually add in polenta, stirring frequently to prevent sticking. Cook polenta for approximately 30 mins or until mixture is very thick. At the 20 min marker add in rosemary, parmesan and olive oil, continue stirring frequently. Serve warm with veggies or place in a baking pan lined parchment paper. Let rest in refrigerator for at least 30 mins. Cut into squares or preferred shapes. Brush with remaining garlic olive oil and grill 3-4 mins per side (wipe down grill with a little extra oil to prevent sticking of polenta).
- Serve veggies over top of polenta. Garnish with goat cheese crumbles, walnuts and drizzled balsamic reduction.
Cooking times will be half if grilling vegetables & cooking polenta is done at the same time.
This Post is a part of Food Network’s Summer Soiree Recipes. Here are more recipes to enjoy:
TasteBook: Zucchini Cornbread Muffins
The Mom 100: Artichoke, Feta and Roasted Pepper Couscous Salad
A Mind “Full” Mom: Easy Slow-Cooker BBQ Drumsticks
Dishing & Dishes: The Best Baked Beans-Slow Cooker/Crockpot
Creative Culinary: Cilantro and Serrano Pepper Mexican Rice
In Jennie’s Kitchen: Salted Thyme Chocolate Chip Cookies
Swing Eats: Onigirazu: Gluten-Free Japanese Rice Sandwiches