Grilled Polenta With Summer Vegetables

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Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Eggs		Home2	1	Servings

INGREDIENTS

4	c	Water
1	T	Butter
1	t	Salt
1	c	Yellow cornmeal
1/2	c	Olive oil
1/4	c	Basil – sliced, chifonade
1		Eggplant – 1/2" slices
2		Zucchini – 1/2" slices
2		Yellow squash – 1/2" slices
1		Red onion – 1/4" slices
3		Roma tomatoes – halved
		Salt and pepper

INSTRUCTIONS

Directions: To prepare the polenta, in a large sauce pot combine the
water, butter and salt. Bring to a boil then slowly pour in the  yellow
cornmeal, stirring well with a whisk. When the water is  absorbed,
continue cooking over low heat for 15-20 minutes, stirring  often. Pour
the polenta into a high sided cookie sheet and  refrigerate for an hour
until firm. To grill the polenta, cut into 3"  triangles and grill for
about 3 minutes on each side. In a mixing  bowl, combine the olive oil,
basil and remaining vegetables. Season  with salt and pepper and toss
to coat well. Grill the vegetables for  2 minutes on each side and
serve with the polenta triangles.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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