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Grilled Polenta and Vegetables

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Pillsbury Kitchens
Updated Dec 12, 2012
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Enjoy this delicious salad made with grilled polenta and vegetables – an Italian side dish that’s ready in 30 minutes.

Grilled Polenta and Vegetables

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
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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)

Instructions

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

Nutrition

278 Calories
8g Total Fat
10 1/2g Protein
47g Total Carbohydrate

Nutrition Facts

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