Polenta with Grilled Vegetables Recipe

Polenta with Grilled Vegetables is a vibrant Italian dish featuring creamy homemade polenta grilled to golden perfection alongside marinated zucchini, tomatoes, fennel, and onions. This Mediterranean-inspired recipe combines smoky charred vegetables with buttery polenta for a satisfying vegetarian meal ready in just over an hour.

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Prep Time 25

Cook Time 1 10

Servings: 6

Course: Main Course

Cuisine: British

Calories: 300

Ingredients Method Notes

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

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.