Grilled Polenta Marinara

Grilled Polenta Marinara
Grilled Polenta Marinara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 14.5

    ounce can chicken broth

  • 2

    garlic cloves, minced

  • 1 1/2

    cups stone-ground cornmeal

  • 1

    cup (4 ounces) shredded Swiss cheese

  • 2

    tablespoons minced fresh thyme

  • 1

    teaspoon salt

  • 1/4

    teaspoon white pepper

  • 1/4

    teaspoon ground red pepper

  • Olive oil cooking spray

Directions

Bring 1 ¼ cups water, chicken broth and garlic to a boil in a medium saucepan; reduce heat to medium. Add cornmeal, 1 tablespoon at a time, stirring constantly with a wooden spoon until mixture is very thick (about 5 minutes). Remove from heat, stir in cheese, thyme, salt and peppers. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover and chill for one hour. Cut polenta into 4 squares. Coat both sides of polenta with cooking spray. Grill, covered with grill lid, over medium-high heat (35Oº to 4OOº) for 3 minutes on each side or until browned. Grill zucchini, eggplant, green pepper, whole Golden mushrooms, sweet onion, garlic and sliced carrots 30-40 minutes until crisp-tender. Hold back adding eggplant for 10 minutes. Serve with Marinara sauce.

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