- Serves: 8
- Ingredient Notes: Vegetarian, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 150 cal
- 7g fat (2g sat)
- 5mg chol
- 150mg sodium
- 15g carb
- 1g fiber
- 5g protein
Ingredients
- 2 tablespoons olive oil
- 1 cup minced onions
- 2 cloves garlic, minced
- 4 cups water or vegetable broth
- 1 cup quick-cooking polenta
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh herbs of choice
- Salt and pepper, to taste
- High-heat oil, for grilling
Directions
Line an 8-inch square pan with parchment paper.
Heat oil in a heavy pot over medium heat. Cook onions until soft, about 8 minutes. Stir in garlic and cook for 2 more minutes. Add water and bring to a boil; whisk in polenta. Reduce heat to a simmer and cook, stirring constantly until thick, 5 to 10 minutes. Stir in cheese, herbs, salt and pepper. Transfer to the prepared dish and spread evenly with a spatula. Refrigerate until firm, about 1 hour (this can be done up to 1 day ahead).
Preheat grill to medium-high.
Cut polenta into 8 triangles; lightly oil polenta. Grill until golden brown, about 3 minutes per side.
Special notes:
Topping ideas:
• Chopped roasted red peppers and roasted garlic
• Blue cheese crumbles and toasted pecans
• Fresh basil pesto
• Grilled portobello mushrooms: Marinate two portobellos in balsamic vinegar and oil. Grill until tender. Chop and mix with fresh parsley, salt and pepper.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member