Saturday, November 17th, 2018

Grilled Polenta With Julienne Squash, Peppers, & Onion

Published on March 24, 2013 by   ·   1 Comment Pin It

Sounds fancy, doesn’t it? But it’s just as easy as making a stir fry, and feels much more like a proper dinner.  Plus did you know a standard serving of polenta has slightly more protein than a large egg? Kids love this meal because polenta is always delicious and we call the thin colorful veggies “rainbow bright strips”… and I say “You have to eat them to get all your rainbow power!” This also works for super gay friends. This meal is excellent for vegans, gluten-free folk, and hearty enough that carnivores won’t grumble after you serve it to them.

Here’s how to:

Grab your cuisinart (or a good knife and chopping board) and julienne (cut into thin strips)

  • 2 small onions
  • 1 yellow or green squash
  • 3 peppers of different colors

Saute with olive oil and a cup of white wine.  Don’t worry, your 3 year old won’t get wasted – the wine cooks out.


Grill (on a grill pan to get the pretty grill lines)

One container of polenta, cut in 1/2 inch pieces.

To assemble:

Put a spoonful of veggie mixture under a nicely grilled piece of polenta.  Top with a sprig of whatever herb you have in the house. In a pinch, you can make it pretty by ripping teensy pieces of any green (kale, swiss chard, et all)

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Readers Comments (1)

  1. I’ll take two of those please! I’ve not explored polenta before, but you have piqued my interest.

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