Grilled Vegetables with Creamy Polenta

Grilled Vegetables with Creamy Polenta

Grilled Vegetables with Creamy Polenta


Makes 4 servings


1 head garlic, separated into cloves
Nonstick cooking spray
2 medium zucchini
1/2 pound plum tomatoes
1 green bell pepper, seeded, cored and quartered
1 red or orange bell pepper, seeded, cored and quartered
2 ears of corn
3 tablespoons prepared pesto
4-1/2 cups water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup polenta or yellow cornmeal
1/3 cup fat-free shredded Parmesan-style cheese
2 teaspoons butter


  1. Prepare grill for direct cooking.
  2. Place garlic on 10-inch piece of foil; lightly spray with cooking spray. Seal foil well; grill over medium-low coals, turning frequently, about 20 minutes or until tender. Peel garlic. Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Cut tomatoes in half lengthwise; remove seeds.
  3. Grill tomatoes and peppers, skin-side down, over hot coals until blackened. Place peppers in paper bag; steam 5 minutes. Grill zucchini and corn on covered grill over medium coals 1 to 3 minutes on each side or until tender and lightly browned.
  4. Remove skin from tomatoes and peppers. Cut corn off cob. Cut vegetables into bite-size pieces; toss with garlic and pesto. Keep warm.
  5. Bring water to a boil; add salt and black pepper. Slowly stir in polenta; cook and stir over medium heat about 5 minutes or until creamy and thickened. Stir in cheese and butter; add additional water as needed to keep creamy consistency.
  6. Spoon vegetables over polenta; serve immediately.

Nutritional Information

Serving Size: 1-1/4 cups polenta with 1 cup grilled vegetables
Calories 218
Calories from Fat 34 %
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 7 mg
Carbohydrate 29 g
Fiber 4 g
Protein 8 g
Sodium 506 mg

Dietary Exchange

Starch 1
Vegetable 3
Fat 1-1/2

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