Grilled Polenta and Vegetables

Enjoy this delicious salad made with grilled polenta and vegetables – an Italian side dish that’s ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4

Ingredients

1
roll (18 oz) sun-dried tomato and garlic polenta
3
ears fresh sweet corn, husks removed, cleaned
2
large zucchini, cut in half lengthwise
1
large red bell pepper, cut in half, seeded
1
medium sweet onion, cut into 1/2-inch-thick slices
1/4
cup reduced-fat balsamic vinaigrette dressing
Olive oil
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2
tablespoons chopped fresh basil leaves
2
oz fontina cheese, shredded (1/2 cup)
  • 1 Heat gas or charcoal grill. Cut polenta into 8 (1/4-inch-thick) slices. Brush polenta slices, corn, zucchini, bell pepper and onion with 3 tablespoons of the dressing.
  • 2 Carefully brush oil on grill rack. Place polenta and vegetables on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning occasionally, until polenta is browned and vegetables begin to char.
  • 3 Cut kernels from ears of corn; coarsely chop zucchini, bell pepper and onion. In large bowl, toss vegetables, tomatoes, basil and remaining 1 tablespoon dressing.
  • 4 On each of 4 plates, place 2 polenta slices; top each with 1 1/4 cups vegetable mixture and 2 tablespoons cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    278
    ,
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    ),
    Sodium
    935mg
    935%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    6 1/2g
    6 1/2%
    ),
    Protein
    10 1/2g
    10 1/2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 1/2 Starch; 2 Vegetable; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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