Grilled Polenta With Roasted Spring Vegetables

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Grilled Polenta with Roasted Spring Vegetables 

 

by Karri Alrich (2000, Llewellyn).

Colorful roasted vegetables, served on a bed of golden polenta. If you

are busy planting a tree or tackling spring chores, roast the vegetables

ahead of time and serve them at room temperature. Make more than you

think you'll need, because you'll wish you had some leftovers for the

next day.

 

1 large Vidalia or sweet onion, sliced into broad pieces

1 large red bell pepper, cored, seeded and sliced

1 small bunch of spring asparagus, tough stems removed

5 carrots, peeled and slice diagonally

1 small head radicchio, sliced

2 C mushrooms, halved

4-5 tablespoons extra-virgin olive oil

5 garlic cloves, sliced

2 teaspoons marjoram

1/4 teaspoon rosemary

sea salt

polenta (corn meal) cooked according to package directions, cooled and

sliced

4 oz. chèvre goat cheese or feta

 

Serves 4

Preheat oven to 350° F.

In a large roasting pan, combine all the cut vegetables with the olive

oil, herbs and salt, tossing to coat. Roast veggies in the oven for

45-55 minutes, or until all the veggies are fork-tender. Set aside.

 

Reset oven temperature to broil. Place the polenta slices on a broiler

pan or baking sheet and brush lightly with olive oil and broil for 3-5

minutes, until the edges begin to brown. Remove from the oven.

 

To serve, place two or three polenta slices on each plate. Tops with

roasted vegetables and slices of goat cheese.