Grilled Polenta with Roasted Vegetables

Polenta, the humble peasant food of Italy's Veneto region, is a blank canvas, a blank canvas just waiting to be dressed up. This recipe takes that blank canvas and turns it into a work of art, a work of art that will make your taste buds sing.

Polenta has been a staple food in Italy for centuries, and it's easy to see why, it's cheap, filling, and versatile. In the Veneto region of Italy, polenta is often served as a side dish, but it can also be used as a main course, or even a dessert. This recipe for Grilled Polenta with Roasted Vegetables is a great way to enjoy polenta as a main course, and it's also a great way to use up leftover vegetables.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup polenta
• 3 cups water
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1/2 cup chopped onion

Instructions

1. In a medium saucepan, bring the water and salt to a boil.
2. Gradually whisk in the polenta.
3. Reduce heat to low and simmer for about 30 minutes, or until the polenta is thick and creamy.
4. Spread the polenta into a greased 9x13-inch baking dish.
5. Preheat your grill to medium-high heat.
6. Toss the vegetables with olive oil and salt and pepper to taste.
7. Grill the vegetables for about 10 minutes, or until they are tender and slightly charred.
8. Top the polenta with the grilled vegetables and serve.

Why It Works

• The polenta is cooked in water until it is thick and creamy, which gives it a firm texture that can stand up to the grilled vegetables.
• The vegetables are grilled until they are tender and slightly charred, which gives them a delicious smoky flavor.
• The combination of the creamy polenta and the smoky vegetables is irresistible.