Creamy Polenta with Grilled Vegetables

Creamy Polenta with Grilled Vegetables

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Creamy Polenta with Grilled Vegetables

Italian polenta is traditionally made from coarsely ground yellow corn. Use a heavy pot to prevent sticking and scorching. Here, we pair the polenta with grilled vegetables, which would make a delicious accompaniment to a variety of grilled meats.

Recipe courtesy of Williams-Sonoma


  • For The Polenta: 8 cups milk
  • 2 cups Italian polenta
  • 3 tablespoons unsalted butter, cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh flat-leaf parsley
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 6 small tomatoes, halved crosswise
  • 2 Asian eggplant, cut diagonally into 1/2-inch
  • 3 zucchini, cut into 1/2-inch rounds
  • Lemon wedges for serving (optional)


  • 1 If using wooden skewers, soak them in water to cover for 20 to 30 minutes.
  • 2 To make the polenta, in a large saucepan over medium-high heat, bring the milk to a boil. Slowly whisk in the polenta, then reduce the heat to medium. Cook, stirring occasionally, until thick and creamy, about 15 minutes.
  • 3 Stir in the butter, cream and cheese, and season with salt and pepper. Remove the pan from the heat and cover to keep warm.
  • 4 In a small bowl, whisk together the garlic, parsley, lemon juice, salt and pepper, then whisk in the olive oil. Put the tomato halves in a shallow bowl and gently coat with 1/4 cup of the olive oil mixture. Reserve the remaining mixture.
  • 5 Thread the eggplant slices lengthwise onto wooden or stainless-steel skewers. Thread the zucchini rounds and the tomato halves onto separate skewers.
  • 6 Preheat an indoor electric grill on medium-high heat. Lightly oil the grill.
  • 7 Working in batches, place the skewers on the grill (place the tomatoes cut sides down) and grill until the vegetables are tender, 3 to 4 minutes per side. Transfer to a platter, drizzle with the reserved olive oil mixture and garnish with lemon wedges.
  • 8 Serve immediately with the polenta.


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