Grilled Polenta and Vegetables

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

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)

Directions

  1. 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. 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. 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. 4 On each of 4 plates, place 2 polenta slices; top each with 1 1/4 cups vegetable mixture and 2 tablespoons cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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