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Grilled Polenta with Grilled Veggie Ragu

My H-E-B Texas Life Magazine, March 2014


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes
Chill time:
2 - 24 hours

Cook Time:

30 minutes


1 1/2  c.  polenta

1/2  c.  Parmesan cheese

1  small, eggplant, cut into 1-inch slices

1  small zucchini, slinced into 1-inch half moons

1  small onion, chopped

5  mushrooms, halved

1  bell pepper, sliced

4  Tbsp.  olive oil, divided

2  Tbsp.  balsamic vinegar

1  clove garlic, chopped

1  tsp.  Italian seasoning


Spray a baking sheet with edges with non-stick cooking spray. Set aside.

Add 6 cups of water to a large pot and bring to a boil. Add polenta and whisk briskly. Cook on High 5 minutes stirring constantly, then reduce to Low and cook an additional 15 minutes stirring occassionaly. Stir in Parmesan chees.e Pour into prepared pan. Chill 2 to 24 hours.

Preheat grill to Medium-High. Place all veggies in a bowl or baking dish. Combine half of olive oil with balsamic vinegar, garlic and Italian seasoning. Drizzle over vegetables. Grill veggies 3 to 4 minutes per side turing once. Remove from grill and cool slightly.

Rough chop veggies and place in a bowl. Cover to keep warm and set aside.

Carefully slice polenta into 2 x 4 - inch slices or use a biscuit cutter. Ligthly brush with olive oil or spray with non-stick cooking spray. Grill 3 to 4 minutes per side turing only once.

To serve top each polenta cake with veggie ragu.
Nutritional Information
Serving size: 6, Total Fat: 12g, Saturated Fat: 2.5g, Sodium: 110mg, Carbohydrates: 48g, Dietary Fiber: 8g, Protein: 9g
My H-E-B Texas Life Magazine, March 2014

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