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Grilled Polenta and Vegetable Stacks

Grilled polenta topped with grilled vegetables and then drizzled with a fruity balsamic vinaigrette.

Servings: 12 stacks
For the veggie stacks
  • 2 zucchini squash, sliced biased cut
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 12 crimini mushrooms, washed and stems removed
  • 1 roll cooked polenta
  • 2 tablespoons olive oil
  • salt and pepper
For the vinaigrette
  • 1/4 cup good quality aged balsamic vinegar
  • 1/4 good quality extra virgin olive oil
  • 1 large clove minced garlic
  • 1 tablespoon minced shallot
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  1. For the stacks:

    wash and cut vegetables. Toss in with a bit of olive oil (about one tablespoon) and salt and pepper. Place vegetables on hot grill and cook evenly on both sides until cooked through. Make sure to get those nice grill marks.

    Once veggies are done, set aside. Slice polenta roll into twelve evenly sized slices. blush each slice with olive oil and sprinkle with salt and pepper.

    Place slices on hot grill, getting those nice grill marks on each side. Since polenta is fully cooked, it just needs to heat through on the grill.

    Place polenta on platter or board for serving and artistically to each with the grilled vegetables.

    Serve with Balsamic Vinaigrette

    For the Vinaigrette:

    Combine vinaigrette ingredients in a bowl and whisk swiftly until well combined. This can be done in a food processor as well.