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bowl of polenta with vegetables

Creamy Polenta with Grilled Vegetables and Roasted Red Pepper Sauce

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hours 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: main dish, dinner, healthy
  • Cuisine: vegan, glutenfree

Description

Creamy polenta with grilled summer vegetables and red pepper tomato sauce. This gluten-free and vegetarian or vegan dinner is SO delicious! Creamy polenta topped with grilled vegetables and a roasted red pepper tomato sauce. 


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hours 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: main dish, dinner, healthy
  • Cuisine: vegan, glutenfree
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hours 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: main dish, dinner, healthy
  • Cuisine: vegan, glutenfree
Scale

Ingredients

Roasted Red Pepper Tomato Sauce: 

  • 1 small head garlic
  • 1/2 pound plum tomatoes (about 4 tomatoes), halved
  • 1 large red bell pepper
  • 2 teaspoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon salt, or more to taste

Grilled Vegetables: 

  • 1 medium zucchini, sliced into 1” slices
  • 1 medium yellow squash, sliced into 1” slices
  • 2 roma tomatoes, halved
  • 2 slices red onion
  • 1 small japanese eggplant, halved

Polenta: 

  • 1 cup vegetable broth
  • 3 cups plain soy milk
  • 1 cup cornmeal
  • 3 tablespoons butter (or non-dairy butter for vegan version, I love Earth Balance brand)
  • salt and freshly ground black pepper
  • 1/2 cup shredded cheddar cheese, optional

Instructions

  1. Make the red pepper sauce. Preheat oven to 375 degrees F.  Cut off the top quarter of the garlic, lightly rub olive oil on the exposed cloves and wrap the remainder or the garlic in foil. Line a baking pan in foil and add the halved tomatoes, red bell pepper and toss with olive oil. Add the garlic to the baking sheet and roast for 1 hour until vegetables are very soft. 
  2. Remove the vegetables and discard the stem from the pepper. Place the tomatoes, peppers, lemon juice, balsamic vinegar and salt in a blender. Remove the foil from the garlic and pop out the softened garlic cloves. Puree until smooth, set aside. 
  3. While the vegetables are roasting, make the grilled vegetables and polenta. Whisk together the vegetable broth and soy milk in a medium sauce pan over medium heat. When bubbles start to surface, whisk in the cornmeal along with a generous pinch of salt. Reduce heat and cook until thickened. Just before ready to serve, stir in the butter and cheese, if using. 
  4. Heat a grill or grill pan over medium heat. Gently rub the vegetables with a little olive oil and place on the grill. Sprinkle with salt and freshly ground pepper, then grill until vegetables are softened and charred, about 2-4 minutes per side. Remove the vegetables and roughly chop. 
  5. To assemble, divide the polenta among 4 bowls and top with vegetables and sauce. 

Nutrition

  • Serving Size: 1/4th recipe
  • Calories: 342
  • Sugar: 18 g
  • Sodium: 860 mg
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Carbohydrates: 50 g
  • Fiber: 10 g
  • Protein: 11 g

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