Grilled Polenta And Vegetables With Chimichurri Recipes
GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
GRILLED POLENTA AND VEGGIES
Provided by Food Network Kitchen
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
- Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.
- Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.
- Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.
Nutrition Facts : Calories 690, Fat 45 grams, SaturatedFat 13 grams, Cholesterol 57 milligrams, Sodium 1157 milligrams, Carbohydrate 54 grams, Fiber 12 grams, Protein 22 grams
More about "grilled polenta and vegetables with chimichurri recipes"
GRILLED POLENTA WITH RAMP CHIMICHURRI RECIPE ON FOOD52
From food52.com
- Pulse all ingredients in a food processor until ingredients are just blended together, but still chunky.
RUSTIC ITALIAN GRILLED POLENTA & VEGETABLES
From thefedupfoodie.com
- For the Veggies- In a small bowl combine olive oil & garlic-set aside. Preheat girl to med/high. Cut veggies into 3/4-1 inch pieces & brush each side with garlic olive oil. Grill crookneck, zucchini and eggplant for 5-10 mins per side or to preferred doneness. Grill onions 2-3 mins per side. Set aside.
- For the Balsamic Reduction- Combine vinegar & sugar in a small sauce pan & bring to a simmer over medium heat, whisking every so often. Once simmering lower temperature to a low heat and cook until reduced by half, about 20 mins. Balsamic should flow off of spoon in a steady stream similar to syrup.
- For the Polenta- In a large sauce pan bring broth, water & salt to a boil. Lower heat to a simmer and gradually add in polenta, stirring frequently to prevent sticking. Cook polenta for approximately 30 mins or until mixture is very thick. At the 20 min marker add in rosemary, parmesan and olive oil, continue stirring frequently. Serve warm with veggies or place in a baking pan lined parchment paper. Let rest in refrigerator for at least 30 mins. Cut into squares or preferred shapes. Brush with remaining garlic olive oil and grill 3-4 mins per side (wipe down grill with a little extra oil to prevent sticking of polenta).
- Serve veggies over top of polenta. Garnish with goat cheese crumbles, walnuts and drizzled balsamic reduction.
CHIMICHURRI VEGETABLES - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
CREAMY POLENTA WITH CHIMICHURRI AND TOMATOES RECIPE - SAVEUR
From saveur.com
GRILLED POLENTA AND VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
CHEESY POLENTA WITH SPRING VEGETABLES - DUDE THAT …
From dudethatcookz.com
GRILLED PARMESAN POLENTA PLATE - FEED YOUR POTENTIAL
From fyp365.com
GRILLED VEGETABLES WITH CHIMICHURRI SAUCE
From foodiecrush.com
GRILLED VEGETABLES WITH CHIMICHURRI SAUCE | CANADIAN …
From canadianliving.com
GRILLED POLENTA AND VEGETABLES WITH CHIMICHURRI RECIPES
From tfrecipes.com
VEGETABLE POLENTA KEBOBS WITH CHIMICHURRI SAUCE
From delishknowledge.com
ARGENTINIAN CHIMICHURRI WITH GRILLED VEGETABLES RECIPE
From flirtyfoods.com
GRILLED VEGGIES WITH CHIMICHURRI - THECHOWDOWN
From thechowdownblog.com
GRILLED POLENTA AND VEGETABLES WITH CHIMICHURRI RECIPE - EAT YOUR …
From eatyourbooks.com
CHIMICHURRI GRILLED VEGETABLES
From grilledcheesesocial.com
GRILLED POLENTA AND VEGETABLES WITH CHIMICHURRI | RECIPE | GRILLED ...
From pinterest.com
GRILLED POLENTA AND VEGGIES RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
