Grilled polenta with vegetables is a delicious, unimaginably filling and healthy dish that is relatively easy to prepare and eats very quickly. Children will love it, and it is also great for any picnic or for a regular family snack.
Ingredients:
- 1 cup corn grits
- 2, 5 glasses of plain water;
- 2 tbsp. l. butter;
- 100 g Parmesan cheese;
- 2 cherry tomatoes;
- 2 bell peppers;
- 3 cloves of garlic;
- 4 tbsp. l. olive oil;
- seasoning for vegetables and salt to taste.
Preparation:
- Rinse the corn grits, pour into a saucepan, add water, place on fire and cook for 25-30 minutes. As a result, you should get a thick corn porridge, which must be seasoned with butter at the end of cooking.
- Remove the prepared porridge from the heat. Grate Parmesan cheese on a fine grater and pour into a saucepan for porridge, season this mass with salt and mix until smooth.
- Take a rectangular baking dish and cover it with cling paper. Put the corn mass on the paper, gently level it with a spoon, then cool well and send it to the refrigerator for one day (night).
- Remove the frozen polenta from the refrigerator, carefully transfer it to the board by pulling the edges of the paper, and cut into portions.
- Wash and peel the pepper from seeds, partitions and stalks. Wash the cherry tomatoes and wipe dry.
- Put polenta with whole vegetables on a special baking sheet and grill until golden brown.
- Then cut the pepper into quarters, and the tomatoes into rings.
- Put the pieces of polenta on a dish.
- Put a quarter of pepper and a ring of tomato on each slice. Drizzle with a little olive oil and sprinkle with vegetable seasoning. If there is no such seasoning, then finely chopped garlic can be used.
- Note that polenta can be prepared in advance at home, then taken with you to a picnic, and there it is already grilled with vegetables and formed into a dish.
