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Maya Kitchenette

Grilled Vegetables with Parmesan Polenta

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the grilled vegetables
  • 1 pepper
  • 1 onion
  • 1/4 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
  • 1/4 tsp dried mixed herbs
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and black pepper to season
For the parmesan polenta
  • 4 cups stock vegetable or chicken
  • 1 cup water
  • 1 cup polenta
  • 1/2 cup parmesan
  • 1/2 tsp garlic powder
  • 1 clove <g class="gr_ gr_133 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="133" data-gr-id="133">garlic </g> grated
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter or extra-virgin olive oil

Method
 

For the grilled vegetables
  1. Preheat the oven to 200°C.
  2. Cut all the vegetables into bite-sized chunks
  3. Place the vegetables in a bowl and add all the other ingredients.
  4. Toss well to coat and pour these into a baking tray
  5. Roast your vegetables in the hot oven for around 50-60 minutes, or until soft and golden.
For the Polenta
  1. Once the vegetable is almost done, you can get started on the polenta.
  2. In a pan, melt butter or add olive oil.
  3. Saute garlic for 1 minute.
  4. Pour water and stock and once it reaches a soft boil, add the polenta and whisk until smooth.
  5. Cook for about 15 minutes or so until the polenta has thickened.
  6. Add parmesan, garlic powder and seasoning.
  7. Serve immediately with the grilled vegetables.