Grilled Vegetables with Polenta Squares
Yield: 4 servings

For the Polenta
20 fluid oz chicken stock
2½ oz cornmeal
1 teaspoon salt
1 oz butter
1 fluid oz heavy cream
3 tablespoons parmesan cheese, grated
Canola oil as needed

For the Vegetables
2 pounds assorted vegetables (carrots, zucchini, squash, eggplant—pick your favorite)
24 fluid oz canola oil
6 fluid oz red wine vinegar
2 fluid oz lemon juice
1½ tablespoons garlic, minced
1 tsp rosemary, minced
Salt to taste
Pepper to taste

1. Bring the chicken stock to a boil and whisk in the cornmeal. Add the salt.
2. Cook the polenta for 20 minutes. Add the butter, heavy cream, and parmesan cheese. Taste and adjust the seasoning.
3. Place the polenta in an oiled sheet pan. Cover the polenta with plastic wrap and cool. Cut the polenta into squares.Brush the pieces of polenta with canola oil. Grill the polenta for 1 minute; turn 90 degrees to create cross-hatch marks and continue to grill for another minute. Repeat the process on the other side. Season with salt.
4. For the vegetables, slice into ½” thick slices. If necessary, blanch tougher vegetables prior to grilling them.Combine all of the ingredients for the marinade (oil, vinegar, garlic, and rosemary).
5. Coat the vegetables evenly with the marinade. Allow any excess marinade to drain before grilling.
6. Place the vegetables on a hot grill. Grill the vegetables, creating crosshatch marks during the grilling process.
7. Complete the cooking process on the second side. Brush with the prepared marinade during grilling.Total cooking time will depend on the type of vegetable and the thickness of the cut.Serve the vegetables with the grilled polenta.