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Polenta with grilled vegetables, served on a plate with colourful vegetable slices on top
Comforting cornmeal bowl crowned with smoky grilled vegetables

Polenta with grilled vegetables

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Polenta is the gold of Northern Italy, which for centuries was the main sustenance of the poor. Today it is a gourmet side dish, a perfect 'canvas' for colourful, tasty toppings. The smokiness of grilled vegetables and the creamy, sweet taste of polenta are a classic contrast. In this recipe, the soft porridge meets the texture of crisp vegetables.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Whisk
  • Wooden spoon
  • Griddle pan
  • Chopping board and knife

Instructions

1 ✓

Wash the vegetables (courgette, aubergine, pepper, onion) and slice them into approx. 0.5-1 cm thick slices/rounds.

Tip: Uniform thickness ensures they cook at the same time.
2 ✓

Brush the vegetables thinly with olive oil, season with salt and pepper.

Tip: Salt immediately before cooking so they don't release juice while standing in the bowl.
3 ✓

Boil the water in the saucepan, add salt. Lower the heat, and while whisking continuously, pour in the cornmeal in a thin stream.

Tip: This is the 'pulse' moment: if you stop stirring here, the gelatinising starch will clump immediately.
4 ✓

Cook the polenta over a low heat for approx. 30-35 minutes, stirring frequently with a wooden spoon.

Tip: It is good when it is creamy and starts to come away from the side of the pot.
5 ✓

While the polenta cooks, heat up the griddle pan. Grill the vegetables in batches until crisp and charred (3-4 minutes per side).

Tip: Do not move them continuously, let the hot grate sear the surface a little (char marks).
6 ✓

Stir 1 tbsp olive oil into the finished polenta for creaminess. Serve on plates, piling the grilled vegetables on top.

Tip: Polenta forms a skin quickly, serve immediately!

Recipe FAQ

Why does the polenta 'spit'?
As it thickens, the steam bubbles find it harder to break the surface and escape explosively. Use a long-handled wooden spoon and a lid (left slightly ajar)!
Can I use instant polenta?
Yes, that is ready in 5 minutes, but the taste and texture will never be as creamy and complex as traditional cornmeal.

Ingredients

  • 200 g Cornmeal (polenta quality, not semolina)
  • 800 ml Water (4:1 ratio)
  • 4 tbsp Olive oil
  • 1 tsp Salt
  • 1 piece Medium courgette
  • 1 piece Small aubergine
  • 1 piece Red pepper
  • 1 head Red onion
  • 0.25 tsp Black pepper