Lucy M. Picture yourself in a rustic Italian countryside kitchen, where polenta simmers gently on the stove while fresh vegetables from the garden await the grill. This Polenta with Grilled Vegetables recipe captures that authentic Mediterranean experience, bringing traditional Italian cooking methods into your home.
Generations of Italian cooks have perfected the art of polenta making, and this recipe honors that heritage while adding the irresistible char and smoke of grilled summer vegetables. The marriage of creamy, butter-enriched polenta with marinated zucchini, tomatoes, fennel, and onions creates layers of flavor and texture that tell a delicious story in every bite.
Why You’ll Love this Polenta with Grilled Vegetables
If you’re looking for a dish that somehow manages to be both comforting and fresh at the same time, this grilled vegetable polenta checks every box. I’d describe it as the kind of meal that feels indulgent without weighing you down.
The creamy polenta base provides that cozy, warm hug your soul craves, while the grilled vegetables bring brightness and char that keeps things interesting. What I appreciate most is how the marinade ties everything together—those garlic and herb flavors soak into each vegetable, making every bite taste deliberately crafted.
Plus, there’s something satisfying about grilling vegetables until they’re tender with crispy edges. You get multiple textures and tastes in one plate. It’s the rare recipe that satisfies both comfort cravings and health-conscious goals simultaneously.
Looking for a protein-packed main? Check out this Mary Berry Meatloaf Recipe
What Ingredients are in Polenta with Grilled Vegetables?
Creating this dish requires a carefully curated selection of ingredients that work together to build layers of flavor and texture. The polenta serves as the foundation—a creamy, comforting base that anchors the dish. Meanwhile, the vegetables provide freshness, natural sweetness, and those desirable charred edges that come from grilling. The marinade is equally important, acting as the flavor bridge that ties all the components together with its balance of acid, oil, and aromatics.
Ingredients:
- 1 cup polenta
- 2 tbsp butter
- 2 zucchini (halved and thickly sliced lengthwise)
- 2 tomatoes (cored and sliced)
- 1 fennel bulb (trimmed and quartered lengthwise)
- 1 red onion (thickly sliced)
- Melted butter (for brushing)
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 3 garlic cloves (chopped)
- 2–3 tbsp fresh parsley (chopped)
- Salt and black pepper (to taste)
When shopping for these ingredients, prioritize fresh, firm vegetables that can withstand the heat of the grill without falling apart. Zucchini and fennel should be cut thickly to maintain their structure during cooking.
The quality of your olive oil and the freshness of your garlic and parsley will markedly impact the final flavor of the marinade, so choose accordingly. If fennel isn’t readily available or you’re not fond of its anise-like flavor, you can substitute it with other grillable vegetables such as bell peppers or eggplant.
How to Make this Polenta with Grilled Vegetables
- Pour the polenta into a saucepan and cover it with ¾ cup cold water. Let it stand for 5 minutes to allow the grains to begin absorbing the liquid and soften slightly.
- Add 2½ cups of boiling salted water to the pan and return it to a boil over medium-high heat. Stir continuously for 10–15 minutes until the polenta becomes smooth, creamy, and thickened, with no lumps remaining.
- Lightly sprinkle a baking sheet with water to prevent sticking. Stir the butter into the hot polenta until it’s fully incorporated and glossy, then spread the mixture evenly across the prepared baking sheet in a layer about ½ inch (1cm) thick. Set aside and let it cool completely until firm.
- In a bowl, whisk together all the marinade ingredients. Add the zucchini, tomatoes, fennel, and onion to the marinade, tossing to coat everything thoroughly. Cover the bowl and refrigerate for 30 minutes to let the vegetables absorb the flavors.
- Remove the vegetables from the marinade, shaking off any excess liquid, and place them on a preheated hot grill. Cook for 2–3 minutes on each side until they’re charred and tender. Meanwhile, cut the cooled, firm polenta into strips or wedges. Brush each piece generously with melted butter and grill for 1–2 minutes per side until golden brown with attractive grill marks.
- Arrange the grilled vegetables and polenta strips on a serving platter and serve immediately while hot, perhaps with an extra drizzle of the marinade or fresh herbs as garnish.
Craving something spicy? Check out our Thai Red Beef Curry recipe next.
Polenta with Grilled Vegetables Recipe
Ingredients
Method
- Pour the polenta into a saucepan and cover it with ¾ cup cold water. Let it stand for 5 minutes to allow the grains to begin absorbing the liquid and soften slightly.
- Add 2½ cups of boiling salted water to the pan and return it to a boil over medium-high heat. Stir continuously for 10–15 minutes until the polenta becomes smooth, creamy, and thickened, with no lumps remaining.
- Lightly sprinkle a baking sheet with water to prevent sticking. Stir the butter into the hot polenta until it’s fully incorporated and glossy, then spread the mixture evenly across the prepared baking sheet in a layer about ½ inch (1cm) thick. Set aside and let it cool completely until firm.
- In a bowl, whisk together all the marinade ingredients. Add the zucchini, tomatoes, fennel, and onion to the marinade, tossing to coat everything thoroughly. Cover the bowl and refrigerate for 30 minutes to let the vegetables absorb the flavors.
- Remove the vegetables from the marinade, shaking off any excess liquid, and place them on a preheated hot grill. Cook for 2–3 minutes on each side until they’re charred and tender. Meanwhile, cut the cooled, firm polenta into strips or wedges. Brush each piece generously with melted butter and grill for 1–2 minutes per side until golden brown with attractive grill marks.
- Arrange the grilled vegetables and polenta strips on a serving platter and serve immediately while hot, perhaps with an extra drizzle of the marinade or fresh herbs as garnish.
Notes
Pro Tips for Polenta with Grilled Vegetables
Prevent Lumpy Polenta Always start by soaking polenta in cold water for 5 minutes before adding boiling water. This hydration step prevents clumping and ensures silky-smooth results. Stir constantly in one direction while cooking to develop the creamiest texture. Achieve Perfect Polenta Consistency The polenta is ready when it pulls away from the sides of the pan and a spoon stands upright in the mixture. If it becomes too thick, add a splash of hot water or stock. For extra richness, stir in a tablespoon of cream or mascarpone along with the butter. Let Polenta Set Properly Allow the spread polenta to cool completely, at least 30 minutes or refrigerate for 15 minutes, before cutting. This ensures clean cuts and prevents crumbling on the grill. Dipping your knife in water between cuts creates even cleaner edges. Marinating Matters Don’t skip the 30-minute marinade time. This allows the vegetables to absorb flavors while the acid helps soften their texture slightly for faster, more even grilling. For deeper flavor, marinate up to 2 hours.Pro Tips for Polenta with Grilled Vegetables
Prevent Lumpy Polenta Always start by soaking polenta in cold water for 5 minutes before adding boiling water. This hydration step prevents clumping and ensures silky-smooth results. Stir constantly in one direction while cooking to develop the creamiest texture.
Achieve Perfect Polenta Consistency The polenta is ready when it pulls away from the sides of the pan and a spoon stands upright in the mixture. If it becomes too thick, add a splash of hot water or stock. For extra richness, stir in a tablespoon of cream or mascarpone along with the butter.
Let Polenta Set Properly Allow the spread polenta to cool completely, at least 30 minutes or refrigerate for 15 minutes, before cutting. This ensures clean cuts and prevents crumbling on the grill. Dipping your knife in water between cuts creates even cleaner edges.
Marinating Matters Don’t skip the 30-minute marinade time. This allows the vegetables to absorb flavors while the acid helps soften their texture slightly for faster, more even grilling. For deeper flavor, marinate up to 2 hours.
Polenta with Grilled Vegetables Substitutions and Variations
The beauty of this dish is that you’re not locked into any one vegetable choice—honestly, that’s what makes it so fun to cook. I’d swap in eggplant, bell peppers, or asparagus without hesitation. Mushrooms work wonderfully too, especially if you’re craving something earthier.
Don’t have red wine vinegar. Balsamic vinegar steps right in, though it’ll deepen your marinade’s color. Fresh basil or cilantro can replace parsley if that’s what’s hanging around your kitchen. For the polenta itself, I’d consider using vegetable broth instead of water for richer flavor. You could even stir in parmesan cheese or cream to make it creamier.
The key is matching your vegetable’s texture—thicker slices for delicate ones, thinner for dense vegetables like potatoes.
What to Serve with Polenta with Grilled Vegetables
Once you’ve nailed down your vegetable lineup and polenta base, you’re probably wondering what else belongs on that plate. I’d reach for a crisp green salad tossed with lemon vinaigrette to cut through the polenta’s richness.
A crusty bread? Absolutely necessary for soaking up any marinade pooling around those grilled veggies. Fresh ricotta or crumbled feta adds a creamy contrast that makes the whole dish feel less one-note. Maybe some pesto on the side if you’re feeling fancy.
A light red wine pairs beautifully here—think Pinot Noir rather than something heavy. For a protein boost, grilled chicken or shrimp works seamlessly without stealing the show. The key is balance: you want sides that complement rather than compete with your polenta masterpiece.
Final Thoughts
All these elements—the creamy polenta, those charred vegetables with their tangy marinade, the thoughtful sides—they’re really just tools for creating something that tastes good and feels satisfying, right. I find that when you bring everything together on one plate, something kind of magical happens. The soft polenta acts like a canvas, soaking up all those delicious flavors from the grilled veggies. You’ve got texture, you’ve got brightness from the vinegar, you’ve got that buttery richness. It’s a meal that works whether you’re cooking for yourself on a random Tuesday or feeding friends who actually appreciate good food. This dish proves you don’t need complicated techniques or fancy ingredients to feel genuinely nourished and happy at the table.
