Grilled Polenta With Red Peppers and Tomatoes

Name: Grilled Polenta With Red Peppers and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; ½ teaspoon salt; 1 cup cornmeal; ¼ cup finely chopped fresh Italian parsley; ¼ cup freshly grated parmigiano-reggiano cheese; 2 tablespoons chopped fresh chives; 2 garlic cloves, minced; 2 red peppers, quartered; ¼ cup extra virgin olive oil; 2 cups halved grape tomatoes; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh Italian parsley; 2 garlic cloves, minced; 1 tablespoon sherry wine vinegar; ¼ teaspoon salt; 1 pinch fresh ground black pepper

Servings: persons

4 cups water
½ teaspoon salt
1 cup cornmeal
¼ cup finely chopped fresh Italian parsley
¼ cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped fresh chives
2 garlic cloves, minced
2 red peppers, quartered
¼ cup extra virgin olive oil
2 cups halved grape tomatoes
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
1 tablespoon sherry wine vinegar
¼ teaspoon salt
1 pinch fresh ground black pepper

1
You can also buy polenta at your local Italian grocery, which works the same
2
Bring water and salt to boil in saucepan.
3
Whisk in cornmeal and return to the boil.
4
Reduce heat to low and simmer, stirring almost constantly for about 15 minutes or until polenta mounds firmly on spoon and is very thick.
5
Stir in parsley, cheese, chives and garlic.
6
Spread polenta into greased 9-inch (2.5-L) square baking pan and let cool slightly.
7
Refrigerate for at least 2 hours or until cold and firm.
8
Cover and refrigerate for up to 2 days.
9
Brush peppers with some of the oil and place on greased grill over medium-high heat for about 10 minutes, (or until slightly charred and tender), turning once.
10
Set aside.
11
Cut cold polenta into 6 squares and brush with some of the oil.
12
Place on greased grill over medium-high heat and grill for about 10 minutes, turning once (or until golden and warmed through), turning once.
13
Place on serving plates.
14
Thinly slice peppers and place in bowl.
15
Add tomatoes, basil, parsley, garlic, remaining 3 tbsp (45 mL) of the oil, vinegar and salt and pepper.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups water, ½ teaspoon salt, 1 cup cornmeal, ¼ cup finely chopped fresh Italian parsley, and more.

Yes, Grilled Polenta With Red Peppers and Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!