August 07, 2007

Grilled Vegetables with Rosemary-goat cheese Polenta

I love polenta in all its forms but grilled or sauteed is just heavenly! Its crispy crunchy on the outside and creamy on the inside. Pair it with a cheese and Im in heaven. Feel free to use any vegetables you have to put on the grill. Great for the end of the season garden too.


1 Tablespoon Unsalted Butter
1/2 Cup Finely Chopped Onion
3/4 Cup Polenta or Stone-ground Yellow Cornmeal
1 Can Reduced-sodium Chicken Broth (14 ounce)
1 1/2 Teaspoons Coarse Salt
1 1/2 Teaspoons Fresh-ground Pepper
1/4 Teaspoon Cayenne Pepper
3 Tablespoons Goat Cheese
2 Tablespoons Rosemary, roughly chopped
1/2 Cup Plus 2 Tablespoons Extra-virgin Olive Oil
6 Pounds Mixed Vegetables Such as Japanese Eggplant, baby squash, red potatoes, or bell peppers, halved or quartered or mushrooms

1. Make the polenta: Line a baking pan with plastic wrap and set aside. Melt the butter in a large, heavy saucepan over medium heat and sauté the onion until golden -- about 10 minutes. Stir in polenta, broth, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper and bring the mixture to a boil. Lower heat and cook until polenta thickens -- 10 to 15 minutes. Stir in 1 cup water, cheese, and chopped rosemary. Transfer polenta to prepared pan, spread evenly, and cool completely.

2. Grill the polenta: Heat a grill until very hot. Invert the polenta pan onto a clean surface. Cut the polenta into 3-inch triangles, brush each with oil, and place on grill. Cook until polenta is heated through and golden -- about 10 minutes. Place the grilled polenta triangles on a platter and keep warm.

3. Grill the vegetables: Place the vegetables in a large bowl, add the remaining olive oil, salt, and pepper, and toss to coat. Grill the vegetables until they just begin to soften. Place the grilled vegetables over the polenta and serve immediately.

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