Grilled Vegetables & Creamy Polenta: A Delicious & Easy Recipe

Grilled Vegetables with Creamy Polenta

YIELD Makes 4 servings

INGREDIENTS

1 head garlic, separated into cloves Nonstick cooking spray 2 medium zucchini 1/2 pound plum tomatoes 1 green bell pepper, seeded, cored and quartered 1 red or orange bell pepper, seeded, cored and quartered 2 ears of corn 3 tablespoons prepared pesto 4‑1/2 cups water 1/2 teaspoon salt 1/8 teaspoon black pepper 1 cup polenta or yellow cornmeal 1/3 cup fat-free shredded Parmesan-style cheese 2 teaspoons butter

PREPARATION:

1. Prepare grill for direct cooking.
2. Place garlic on 10-inch piece of foil; lightly spray with cooking spray. Seal foil well; grill over medium-low coals, turning frequently, about 20 minutes or until tender. Peel garlic. Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Cut tomatoes in half lengthwise; remove seeds.
3. Grill tomatoes and peppers, skin-side down, over hot coals until blackened. Place peppers in paper bag; steam 5 minutes. Grill zucchini and corn on covered grill over medium coals 1 to 3 minutes on each side or until tender and lightly browned.
4. Remove skin from tomatoes and peppers. Cut corn off cob. Cut vegetables into bite-size pieces; toss with garlic and pesto. Keep warm.
5. Bring water to a boil; add salt and black pepper. Slowly stir in polenta; cook and stir over medium heat about 5 minutes or until creamy and thickened. Stir in cheese and butter; add additional water as needed to keep creamy consistency.
6. Spoon vegetables over polenta; serve immediately.

This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: Serving Size: 1-1/4 cups polenta with 1 cup grilled vegetables Fiber 4 g Carbohydrate 29 g Cholesterol 7 mg Saturated Fat 2 g Total Fat 9 g Calories from Fat 34 % Calories 218 Protein 8 g Sodium 506 mg DIETARY EXCHANGE: Fat 1-1/2 Vegetable 3 Starch 1