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Grilled Vegetable Polenta with Pan Roasted Red Pepper and Tomato Sauce

Per Serving: 244 calories, 11g fat, 2g saturated fat, 450mg sodium, 2mg chol

Ingredients for Polenta:

½ tsp basil leaves 1 Tbsp Olive Oil  
Pinch of pepper        ½ oz grated parmesan
¼ c diced red onion      Pinch of salt
1 diced zucchini   4 oz corn meal
¾ tsp diced fresh garlic   8 oz water
1 diced red pepper   8 oz vegetable broth

Cooking Instructions for Polenta:

1. Preheat oven to 350 degrees.
2. Mix dry basil, garlic, salt and pepper.  Cut vegetables into half and season with spices.
3. Grease a cookie sheet with the olive oil.  Place vegetables on a grill and cook until tender about 10-12 minutes.  NOTE: You can also bake them in the oven if you don't have a grill. (Same time.)
4. Bring broth and water to a boil, add salt and polenta.  Stir frequently until polenta is smooth
5. Fold in cheese and cooked vegetables.  Place in a pan and bake at 350 degrees F for 10 minutes.
6. Cut into squares or circles using a biscuit cutter.  Serve immediately with sauce (recipe below).

Ingredients for Red Pepper/Tomato Sauce:

3 tsp Olive Oil      

¼ tsp diced garlic    
3 Roma Tomatoes        Salt, to taste
1 cup broth        Pepper, to taste
2 Red Peppers (seeded)        Parley (topper)

Cooking Instructions for Sauce:

1. Heat a pan until very hot. 
2. Add oil and tomatoes; Scrape the bottom of pan as soon as the tomatoes caramelize and start to blacken. 
3. Add red bell peppers and garlic, cook for an additional 5 minutes.
4. Remove vegetables from the pan and deglaze the pan with broth. 
5. Scrape the bottom of the pan to remove the caramelized pieces of vegetables. 
6. Add this mixture to the cooked vegetables and puree until smooth in a food processor or blender. 
7.  Add salt and pepper to taste. 
8. Top Polenta rounds or squares and finish with parsley

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