Grilled Vegetables with Rosemary-Goat Cheese Polenta Recipe

Name: Grilled Vegetables with Rosemary-Goat Cheese Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. unsalted butter; 1/2 c. onion; 3/4 c. polenta or stone-ground; yellow cornmeal; 1 can reduced-sodium chicken broth; 1 1/2 tsp. Coarse salt; 1 1/2 tsp. fresh-ground pepper; 1/4 tsp. cayenne pepper; 3 tbsp. goat cheese; 2 tbsp. rosemary; 1/2 c. extra-virgin olive oil; 2 tbsp. extra-virgin olive oil; 6 lb. mixed vegetables such as Japanese eggplant, baby squash, red potatoes, or bell peppers

Servings: persons

1 tbsp. unsalted butter
1/2 c. onion
3/4 c. polenta or stone-ground
yellow cornmeal
1 can reduced-sodium chicken broth
1 1/2 tsp. Coarse salt
1 1/2 tsp. fresh-ground pepper
1/4 tsp. cayenne pepper
3 tbsp. goat cheese
2 tbsp. rosemary
1/2 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
6 lb. mixed vegetables such as Japanese eggplant, baby squash, red potatoes, or bell peppers

1
Make the polenta: Line a baking pan with plastic wrap and set aside.
2
Melt the butter in a large, heavy saucepan over medium heat and saute the onion until golden -- about 10 minutes.
3
Stir in polenta, broth, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper and bring the mixture to a boil.
4
Lower heat and cook until polenta thickens -- 10 to 15 minutes.
5
Stir in 1 cup water, cheese, and chopped rosemary.
6
Transfer polenta to prepared pan, spread evenly, and cool completely.
7
Grill the polenta: Heat a grill until very hot.
8
Invert the polenta pan onto a clean surface.
9
Cut the polenta into 3-inch triangles, brush each with oil, and place on grill.
10
Cook until polenta is heated through and golden -- about 10 minutes.
11
Place the grilled polenta triangles on a platter and keep warm.
12
Grill the vegetables: Place the vegetables in a large bowl, add the remaining olive oil, salt, and pepper, and toss to coat.
13
Grill the vegetables until they just begin to soften.
14
Place the grilled vegetables over the polenta and serve immediately.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tbsp. unsalted butter, 1/2 c. onion, 3/4 c. polenta or stone-ground, yellow cornmeal, and more.

Yes, Grilled Vegetables with Rosemary-Goat Cheese Polenta falls under the Soups & Stews 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.

Grilled Vegetables with Rosemary-Goat Cheese Polenta

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