Argentinian Grilled Polenta with Vegetables

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup polenta
• •4 cups vegetable broth
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 zucchini, sliced
• •1 bell pepper, sliced
• •1 cup cherry tomatoes, halved
• •1 cup spinach
• •1 tablespoon fresh basil, chopped
• •1 tablespoon fresh parsley, chopped

Instructions

1. 1

   In a medium saucepan, bring vegetable broth to a boil.

2. 2

   Slowly whisk in polenta, stirring continuously to prevent lumps.

3. 3

   Reduce heat to low and cook for about 20 minutes, stirring occasionally, until thickened.

4. 4

   Stir in 1 tablespoon olive oil, salt, and black pepper, and mix well.

5. 5

   Transfer polenta to a greased dish and smooth the top. Let it cool and set for about 10 minutes.

6. 6

   Once set, cut polenta into squares or rectangles.

7. 7

   Preheat the grill or grill pan over medium-high heat and brush with 1 tablespoon of olive oil.

8. 8

   Grill the polenta squares for about 4-5 minutes on each side until grill marks appear and they're heated through. Meanwhile, grill the sliced vegetables until tender, about 5-7 minutes. Serve polenta hot topped with grilled vegetables and fresh herbs.