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.