Grilled Polenta, Mushrooms and Peppers with Shallot Dressing
Prep
40 min
Total
1 hour 10 min
Serves
4
Your guide to perfecting the polenta.
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Ingredients
1 tube
pre-made polenta, cut into slices (½ inch thick)
¼ lb
portobello mushrooms, cut into slices (½ inch thick)
3
various coloured bell peppers, seeded and cut into thick strips
8
green onions
3 tbsp
olive oil
Shallot Dressing
2
shallots, chopped
¼ cup
canola oil
2 tbsp
chopped flat-leaf parsley
1 tbsp
sherry vinegar
Tomato Sauce
1
onion, chopped
2 tbsp
olive oil
1 can
diced tomatoes
Instructions
Tomato sauce:
In a medium pot over medium-high heat, soften the onion in the oil. Add the tomatoes. Simmer over low heat for 10 minutes, stirring frequently. Season with salt and pepper. Set aside.
Shallot dressing:
In a small pot over medium-high heat, fry the shallots in the oil until golden brown. Quickly transfer to a bowl to stop the cooking. Add the parsley and vinegar. Set aside.
Polenta and vegetables:
- Preheat the grill, setting the burners to high. Oil the grate
- Drizzle the polenta and vegetables with the oil andseason with salt and pepper
- Grill the polenta for 2 minutes on each side
- Grill the vegetables until tender
- Spread the tomato sauce on a large serving platter. Arrange the polenta and vegetables overtop. Drizzle with the shallot dressing