Grilled Polenta Marinara

By Mike_67

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

Details

Servings 4

Preparation

Step 1

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.