Grilled Polenta with Veggies… a Produce Mom favorite from the Garden Cut Kitchen
Garden Cut® Summer Grill Blend: Red Onion, Red Pepper, Carrots, Zucchini & Yellow Squash
6 Cups water
2 Cups yellow cornmeal
3 T unsalted butter
½ cup freshly grated parmesan cheese
Salt and pepper to taste
Bring lightly salted water to a boil in a large saucepan. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off heat. Add the butter and parmesan cheese. Stir until incorporated. Pour onto a greased springform pan (don’t have a springform pan? use whatever pan or dish you have – just make sure you grease it). Set aside to cool. Once cool place in the refrigerator for 2 hours to set.
Place vegetables in a medium bowl and toss with olive oil, salt, and pepper.
Preheat a grill to medium heat.
Place vegetables on the grill and cook, about 2 minutes per side. Cut polenta into equal shape and lightly oil both sides. Place on the grill and sear, about 3 minutes per side. Serve with your favorite tomato sauce.
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xoxo Produce Mom