Grilled Polenta And Vegetables

1. 1

   Line an 8 inch round cake pan with foil. For the polenta, bring stock to a boil in a saucepan. Add polenta and reduce heat to low. Cook 5 mins, stirring, until soft and thickened. Mix in Parmesan. Pour into prepared pan and smooth surface. Chill 30 mins, until firm.

2. 2

   For the vegetables, preheat grill to medium. Brush vegetables with oil and grill 3-4 mins each side, until tender, then set aside.

3. 3

   Turn polenta out of pan and cut into 8 wedges. Brush each lightly with oil and grill 5 mins each side, until crisp and golden. Arrange on plates with the vegetables and drizzle with balsamic vinegar to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.