Grilled Polenta & Marinated Vegetables

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

5 g
335 mg
17 g
12 g
1 g
24 mg

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

  1. Combine all ingredients for marinated vegetables and let sit for 30 minutes.
  2. 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. 
  3. Heat grill. Remove polenta from loaf pan and cut into 8 slices. Grill polenta slices for 1 minute on each side.
  4. Place one slice of polenta each on four plates. Top with ¼ cup marinated vegetables and finish with second slice of polenta.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.