| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Home2 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1 |
c |
Yellow cornmeal |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Basil – sliced; (chifonade) |
| 1 |
lg |
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.
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