Grilled Polenta and Veggies
A simple yet flavorful meal featuring grilled polenta slices paired with fresh seasonal vegetables. Finished with a sprinkle of crumbled feta (optional for vegan diets), this dish is nutrient-rich, quick to prepare, and perfect for everyday healthy eating.
Equipment
- 1 large grill pan or BBQ grill
- 1 small brush (for olive oil)
- 1 chef’s knife
- 1 cutting board
- 1 serving platter
Ingredients
- 1 18 oz tube precooked polenta, cut into 12 slices
- 1 pint heirloom cherry, or grape tomatoes (halved if large)
- 1 lb fresh asparagus trimmed
- 1 large zucchini halved lengthwise
- 1 medium yellow squash halved lengthwise
- 1 red bell pepper halved and seeded
- ½ small head radicchio quartered
- 2 –3 tbsp olive oil for brushing
- Salt and black pepper to taste
- ¼ cup crumbled feta cheese optional, omit for vegan
Instructions
- Preheat and Prepare the Grill: Begin by placing a grill pan on the stove over medium heat, or preheat your outdoor barbecue grill. Allow it to warm up for at least 5 minutes so the surface is evenly hot before adding any food. A well-heated grill ensures the vegetables and polenta develop distinct char marks and prevents them from sticking.
- Slice and Arrange the Polenta: Take the tube of precooked polenta and cut it into 12 even slices, about ½-inch thick each. Thicker slices hold up better on the grill and won’t fall apart as they cook. Place the slices on a tray, spacing them out so they’re ready for brushing with oil.
- Prep and Cut the Fresh Vegetables: Wash all vegetables thoroughly under cold running water. Trim the woody ends from the asparagus. Cut the zucchini and yellow squash lengthwise so they grill evenly and don’t slip through the grates. Halve and seed the red bell pepper. If the tomatoes are larger than grape-sized, slice them in half to expose the juicy flesh. Finally, quarter the radicchio so it holds together while cooking. Arrange all vegetables on a large platter or tray.
- Brush with Olive Oil and Seasoning: Using a small kitchen brush, lightly coat both sides of the polenta slices with olive oil. Repeat with the vegetables, making sure each piece has a thin, even layer of oil for better caramelization. Sprinkle everything with a pinch of salt and freshly ground black pepper to enhance natural flavors without overpowering them. This step also prevents sticking during grilling.
- Grill the Polenta and Vegetables: Place the polenta slices and vegetables onto the preheated grill in a single layer without overcrowding. Cook for about 5–7 minutes on the first side, or until you see golden grill marks forming. Carefully flip each piece using tongs or a spatula and cook for another 5–7 minutes on the second side. Keep a close eye on the radicchio, as it tends to cook and char more quickly than the other vegetables. Remove pieces as they finish and set them aside on a warm plate.
- Cut Vegetables into Serving Pieces: Once the zucchini, squash, and red pepper have cooled slightly, cut them into bite-sized portions for easier serving. The asparagus, tomatoes, and radicchio can remain as they are or be cut smaller depending on preference. Keep the grilled polenta slices whole so they serve as the hearty base of the dish.
- Assemble the Final Plates: Divide the grilled vegetables evenly among four plates. Add three slices of grilled polenta to each plate, arranging them alongside the vegetables for a colorful presentation. If desired, drizzle a little extra olive oil or a splash of balsamic vinaigrette over the top to brighten the flavors.
- Finish with Feta and Serve: For added creaminess and tang, sprinkle crumbled feta cheese over each plate before serving. If preparing a vegan version, simply omit the feta or substitute with a plant-based cheese alternative. Serve immediately while warm for the best texture and flavor.
Notes
- Use precooked polenta for convenience and consistent results.
- A hot grill ensures crisp edges and rich flavor.
- Lightly brush oil to prevent sticking and promote caramelization.
- Remove radicchio earlier, as it cooks faster than other veggies.
- Optional feta adds creaminess but can be skipped for vegan diets.
- A drizzle of balsamic enhances flavor depth.
