Grilled Vegetable and Polenta Symphony

This grilled vegetable and polenta symphony is a hearty and flavorful dish that's perfect for a weeknight meal. The polenta is creamy and rich, while the grilled vegetables are tender and flavorful. The two elements come together to create a dish that's both satisfying and delicious.

Polenta is a dish made from cornmeal that has been cooked in water or broth. It's a staple food in many parts of the world, and it can be served in a variety of ways. This recipe for grilled vegetable and polenta symphony was inspired by a trip to Italy, where I had the pleasure of eating polenta with grilled vegetables at a small trattoria in the countryside. The dish was so good that I knew I had to recreate it at home.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup polenta
• 3 cups vegetable broth
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped red bell pepper
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Bring the vegetable broth to a boil in a medium saucepan.
2. Gradually whisk in the polenta and reduce heat to low.
3. Simmer for 15-20 minutes, stirring occasionally, until the polenta is thickened.
4. While the polenta is cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion, green bell pepper, zucchini, and red bell pepper to the skillet and cook until tender, about 5 minutes.
6. Season with salt and pepper to taste.
7. To serve, spoon the polenta into bowls and top with the grilled vegetables.
8. Enjoy!

Why It Works

• The polenta is cooked in vegetable broth, which gives it a rich and flavorful base.
• The grilled vegetables add a smoky and earthy flavor to the dish.
• The combination of the creamy polenta and the tender vegetables creates a dish that is both satisfying and delicious.