Grilled Vegetables with Parmesan Polenta
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 1 pepper
- 1 onion
- ¼ butternut squash/pumpkin
- A small bunch of asparagus - trimmed
- 1 eggplant
- 6 baby corns
- 12 cherry tomatoes - cut into halves
- 4 cloves garlic - cut into quarters
- ¼ tsp dried mixed herbs
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt and black pepper to season
- 4 cups stock (vegetable or chicken)
- 1 cup water
- 1 cup polenta
- ½ cup parmesan
- ½ tsp garlic powder
- 1 clove garlic, grated
- Salt and black pepper to taste
- 2 tablespoons unsalted butter or extra-virgin olive oil
- Preheat the oven to 200°C.
- Cut all the vegetables into bite-sized chunks
- Place the vegetables in a bowl and add all the other ingredients.
- Toss well to coat and pour these into a baking tray
- Roast your vegetables in the hot oven for around 50-60 minutes, or until soft and golden.
- Once the vegetable is almost done, you can get started on the polenta.
- In a pan, melt butter or add olive oil.
- Saute garlic for 1 minute.
- Pour water and stock and once it reaches a soft boil, add the polenta and whisk until smooth.
- Cook for about 15 minutes or so until the polenta has thickened.
- Add parmesan, garlic powder and seasoning.
- Serve immediately with the grilled vegetables.
Recipe by Maya Kitchenette at https://mayakitchenette.com/grilled-vegetables-with-parmesan-polenta/
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