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1
Line an 8-or 9-inch baking pan with plastic wrap.
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2
Bring the water, bouillon cube, and butter to a boil in a saucepan.
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3
Slowly pour the polenta into the pan, stirring constantly.
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4
Lower the heat to medium-low and cook, stirring frequently, for 20 to 25 minutes, or until creamy.
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5
Spread the polenta evenly in the prepared pan and refrigerate until completely cooled, about 30 minutes.
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6
While the polenta is cooling, peel and finely chop the garlic or pass it through a garlic press.
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7
Peel the onion, cut it in half, then cut into 1/4-inch-thick slices.
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8
Cut the zucchini and yellow squash into 1/4-inch-thick slices.
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9
Cut the bell pepper in half, remove the seeds and membranes, and cut into thin slices.
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10
Heat 2 tablespoons of the oil in a large skillet and add the garlic, onion, zucchini, yellow squash, and bell pepper.
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11
Cook, stirring frequently, for 15 to 20 minutes, or until the vegetables are tender.
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12
Season with salt and pepper and stir in the balsamic vinegar.
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13
Remove the vegetables from the pan to a bowl and set aside.
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14
Wipe the pan clean with a paper towel and return it to the stovetop.
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15
Cut the cooled polenta into 4 squares, then cut each square into 2 triangles.
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16
Heat the remaining 1 tablespoon of oil in the pan over medium-high heat and add the polenta triangles.
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17
Cook for 4 to 5 minutes, or until lightly browned, then flip the squares over and cook for 4 to 5 minutes on the other side.
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18
Place 2 pieces of crispy polenta on each of 4 plates and top with some of the vegetables.
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19
Serve immediately.
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20
Polenta is a slightly coarser grind of corn than cornmeal, yet because of its gourmet connotations, its much more expensive.
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21
Using cornmeal instead of polenta in this recipe wont make any difference in the taste, but it will make a difference in your wallet.
