Grilled polenta triangles with roasted vegetables

Grilled Polenta Triangles with Roasted Vegetables

Discover the joy of authentic flavor with our recipe for grilled polenta triangles, accompanied by roasted vegetables—a delicious combination that blends tradition with modernity. This recipe is not only easy to make but also brings an explosion of aromas and colors to your table, perfect for a family dinner or a meal with friends. Polenta is a staple food, rich in history and character, and today I will show you how to transform it into an elegant and flavorful dish.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients:

- 600 ml water
- 100 g cornmeal
- 1 teaspoon salt
- 2 tablespoons lemon-infused olive oil
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 200 g leeks, sliced
- 1 bulb fennel, sliced
- 200 g cherry tomatoes
- Sea salt with herbs, to taste
- Grana Padano cheese, grated, for serving

Instructions:

1. Boil the water: Start by bringing 600 ml of water to a boil in a large pot. Add a teaspoon of salt to the water, which will help flavor the polenta.

2. Prepare the polenta: Once the water reaches a boil, reduce the heat slightly and sprinkle in the cornmeal while continuously whisking. This step is essential to prevent lumps from forming. Continue whisking until the mixture comes to a boil, then let it simmer on low heat for 15 minutes. This cooking time will allow the polenta to thicken and achieve a creamy texture.

3. Cool the polenta: Once the polenta is ready, pour it into a round, slightly deep dish greased with a tablespoon of lemon-infused olive oil. Make sure to spread it evenly. Allow the polenta to cool completely, and then you can easily cut it into triangles.

4. Prepare the vegetables: Preheat the oven to 200 °C (400 °F). In an ovenproof dish, place the sliced vegetables: leeks, fennel, and cherry tomatoes. In a small bowl, mix 2 tablespoons of lemon-infused olive oil, 1 teaspoon of honey, 2 tablespoons of lemon juice, and sea salt with herbs. Drizzle this mixture over the vegetables, ensuring they are well coated.

5. Roast the vegetables: Place the vegetables in the oven for 15-20 minutes, until they become tender and slightly caramelized. They will add a sweet flavor and wonderful texture to your dish.

6. Cut and grill the polenta: After the polenta has cooled and set, turn it out of the dish and cut it into 8 triangles. Heat a grill pan over medium heat. Add the polenta triangles and grill them on both sides until golden and crispy.

7. Serve: Serve the polenta triangles alongside the roasted vegetables, sprinkled with grated Grana Padano on top. This detail adds a savory flavor and a touch of elegance to your dish.

Practical Tips:

- Cornmeal: Choose high-quality cornmeal, ideal for achieving creamy polenta. You can also experiment with whole grain cornmeal for a richer and healthier taste.
- Vegetables: Use your favorite vegetables or those in season. Bell peppers, zucchini, or even mushrooms can be excellent alternatives.
- Flavors: If you want an even more intense flavor, you can add some fresh herbs, such as basil or thyme, to the vegetable mixture.
- Variations: You can turn this recipe into a vegetarian or vegan dish by omitting the Grana Padano and using plain olive oil.

Nutritional Benefits:
This dish is not only delicious but also healthy. Polenta is a rich source of complex carbohydrates, providing long-lasting energy. The roasted vegetables contribute important vitamins and minerals, being rich in antioxidants. Grana Padano, being a matured cheese, adds calcium and protein, essential for a balanced diet.

Frequently Asked Questions:

- Can polenta be made in advance? Yes, you can prepare the polenta a day ahead and store it in the refrigerator. When you're ready to use it, simply grill it straight from the fridge.
- What drinks pair well with this dish? A dry white wine or a citrus-based cocktail will perfectly complement the flavors of the polenta and vegetables.
- Is this recipe suitable for vegans? Yes, if you omit the Grana Padano and use a honey alternative.

Personal Note:
This recipe has quickly become one of my favorites, not just for its taste and aroma but also for its versatility. I fondly remember the moments spent in the kitchen, sharing this dish with loved ones. Whether it's an ordinary dinner or a special occasion, grilled polenta triangles with roasted vegetables are always an inspired choice. I encourage you to try it and personalize the recipe to your liking!

Enjoy every step of the cooking process and let your creativity shine!