Nutrition Information (per serving)
calories
190
protein
5 g
sodium
335 mg
carbohydrates
17 g
fat
12 g
fiber
1 g
cholesterol
24 mg
Servings
4
Ingredients
Marinated Vegetables
¼ cup julienne red bell pepper
¼ cup julienne yellow squash
¼ cup julienne zucchini
¼ cup julienne red onion
2 Tbsp extra virgin olive oil
¼ cup chopped fresh basil
2 Tbsp minced garlic
2 Tbsp balsamic vinegar
¼ tsp sea salt
1¼ cups 2% milk
2 Tbsp unsalted butter
¼ cup polenta
¼ tsp sea salt
Pinch freshly ground black pepper
1¼ tsp cane sugar
2 Tbsp grated Parmesan cheese
Instructions
- Combine all ingredients for marinated vegetables and let sit for 30 minutes.
- In a large saucepan combine butter and milk. Heat over high heat until mixture comes to a boil. In a large bowl, combine remaining polenta ingredients except for cheese. Cook mixture until thickened, about 3 minutes. Add cheese and stir until melted. Pour into a greased loaf pan and allow to cool at room temperature.
- Heat grill. Remove polenta from loaf pan and cut into 8 slices. Grill polenta slices for 1 minute on each side.
- Place one slice of polenta each on four plates. Top with ¼ cup marinated vegetables and finish with second slice of polenta.
