​Homemade Polenta with Grilled Italian Vegetables

This recipe is an adaptation from Betty Crocker’s Quick Fixes (p34).

I was excited to find this easy peasy from-scratch polenta recipe in this cookbook. This was my first time making homemade polenta. I did not add cheese as it suggests in the original, so that it remained dairy free and also plant-based. This recipe can be served as a side with meat or independently.

I don’t keep canned artichokes hearts in the house so I subbed those out for fresh tomatoes. I also had a beet that needed using up so that went on the grill in place of a bell pepper.

The original version suggests this would yield 6 servings, but we found it was better proportioned for four.

[Forgive me, upload issues… Again. Picture to follow]

What you will need:

Homemade polenta

  • 1 cup yellow cornmeal
  • 3/4 cup cold water
  • 2 1/2 cup boiling water
  • Pinch of salt

Grilled vegetables

  • 2 medium zucchini
  • 1 medium beetroot
  • 1 medium onion
  • 4 tomatoes
  • 1/4 cup fresh basil leaves, rough sliced

How you can do it:

  1. Whisk together cornmeal and cold water in a medium saucepan.
  2. Add the boiling water and salt, and bring up to a boil stirring constantly, before allowing to simmer for 10 minutes.
  3. Meanwhile, grill vegetables – whole or chunks or sliced.
  4. Prepare vegetables for serving by slicing or chopping 
  5. Serve polenta first and top with veggies.

If you have the chance to try out this quick dinner, share with us along with the #CookingWithMummaAlsum.

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