Grilled Summer Polenta
This dish is especially beautiful with purple cauliflower and cabbage against the golden polenta. We usually make these with leftover polenta, and they warm well in the oven if you're not a griller.
Ingredients
6 cups salted water
2 cups Granor polenta
1 cup grated parmesan, pecorino or other hard cheese
3 cups shaved vegetables, cauliflower, cabbage, summer squash, carrots, cucumbers etc
10 sprigs parsley, dill, cilantro, basil or a mix
2 oz champagne vinaigrette or equal parts champagne vinegar and olive oil
4 oz fresh goat cheese
Method
- Bring the water to a boil then whisk in the polenta and allow to return to the boil
- Continue cooking over low heat until the polenta is tender, about 30 minutes
- Add the grated cheese then pour into a baking sheet lined with plastic wrap or parchment and allow to cool overnight
- Cut the polenta into squares and then flip out of the baking sheet
- Brush each piece with olive oil and then grill or bake until warmed through
- Dress the shaved vegetables with the champagne vinaigrette seasoning as desired
- To serve top the polenta with the goat cheese then the vegetable salad and finish with a flurry of herbs
