Herb-Seasoned Polenta with Grilled Vegetables
Creamy oregano-and-thyme polenta spooned onto the plate and topped with charred grilled zucchini, peppers, and eggplant. Rustic, elegant, and a way to taste the summer garden in winter.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
- 1 cup polenta
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 eggplant, diced
- Fresh herbs, for garnish basil or parsley
In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Add the salt, pepper, oregano, and thyme, then reduce the heat and simmer 20-25 minutes, stirring occasionally, until thickened.
Meanwhile, preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and eggplant with the olive oil, salt, and pepper. Grill 4-5 minutes per side, until tender and charred.
Spoon the herb-seasoned polenta onto plates and top with the grilled vegetables. Garnish with fresh herbs and serve warm.