Grilled Polenta With Red Peppers And Tomatoes Recipes

GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA

Steps:

• Preheat grill pan to high.
• Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
• Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.

POLENTA AND GRILLED VEGETABLES WITH ROASTED RED PEPPER SAUCE

Steps:

• Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.
• Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.
• Combine all sauce ingredients in a blender or food processor and blend until smooth.
• Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.

GRILLED POLENTA WITH RED PEPPERS AND TOMATOES

Steps:

• You can also buy polenta at your local Italian grocery, which works the same
• Bring water and salt to boil in saucepan. Whisk in cornmeal and return to the boil. Reduce heat to low and simmer, stirring almost constantly for about 15 minutes or until polenta mounds firmly on spoon and is very thick.
• Stir in parsley, cheese, chives and garlic. Spread polenta into greased 9-inch (2.5-L) square baking pan and let cool slightly. Refrigerate for at least 2 hours or until cold and firm. Cover and refrigerate for up to 2 days.
• Brush peppers with some of the oil and place on greased grill over medium-high heat for about 10 minutes, (or until slightly charred and tender), turning once. Set aside.
• Cut cold polenta into 6 squares and brush with some of the oil. Place on greased grill over medium-high heat and grill for about 10 minutes, turning once (or until golden and warmed through), turning once. Place on serving plates.
• Thinly slice peppers and place in bowl. Add tomatoes, basil, parsley, garlic, remaining 3 tbsp (45 mL) of the oil, vinegar and salt and pepper.