Grilled Summer Vegetables with Polenta
Creamy, crisp, savory, and vibrant – this beautiful mouthwatering grilled vegetable dish served over polenta is a delight to eat!
Makes
Serving size
Ingredients
¾ cup milk
2 cups water
2 cloves (6 grams) garlic, minced
⅔ cup polenta
Pinch sea salt
2 tablespoons (28 grams) butter, unsalted
6 sage leaves, set aside 4 leaves for garnish
2 small (100 grams) carrot, peeled, sliced in half, (parboil after peeling if carrot is thick)
1 medium (196 grams) zucchini, slice in half, then cut into 1-inch slices
2 mini (52 grams) sweet peppers, sliced in half, seeds and stems removed
2 medium (86 grams) shallots, peeled and sliced in half
2 tablespoons olive oil
¼ teaspoon black pepper, freshly ground
1 scallion, green part only, thinly sliced
SPECIAL EQUIPMENT
Grill pan or outdoor grill
Instructions
- Combine milk, water and garlic into a medium saucepan over high heat and bring to a boil.
- Whisk in the polenta and salt. Cover and reduce heat to low. Cook for 10 minutes without stirring.
- Whisk thoroughly to break up lumps. Cover again and cook for another 20 minutes.
- Melt the butter in a large skillet set over medium heat. Add 2 sage leaves and cook until it bubbles.
- Swirl the pan frequently until butter solids begin to form and the butter turns to a light brown color. Remove from heat and transfer to a small bowl.
- Strain out the sage set aside until ready to serve.
- Combine prepared carrots, zucchini, sweet peppers and shallots in a large bowl with 2 tablespoons of oil. Season with pepper and mix thoroughly.
- Grill vegetables over medium high heat in a grill pan or on an outdoor grill until cooked on both sides 5 to 7 minutes, depending on thickness.
- Transfer grilled vegetables to a plate to rest for a couple minutes.
- Divide the vegetables into 4 portions for each serving of polenta. Add a sage leaf garnish.
- Serve vegetables over ¾ cup of polenta.
- Drizzle each serving with about 1½ teaspoons of brown butter.
- Garnish with scallions.
Cooking Tip
Roasting is a great alternative to grilling vegetables. Heat your oven to 400°F and place all the vegetables—tossed in oil and pepper, onto a sheet pan and roast until the vegetables are tender.
Recipe Contributed by FamilyCook Productions
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