Thursday, November 8, 2007

Grilled Polenta with Fire-Roasted Tomatoes and Garlic

"Fire-roasted." Heh. That is my fancy word for throwing stuff on the BBQ. Several years ago my Dad bought us a very nice BBQ, and when we became vegan he worried it would fall into disuse. Never! I think vegans need to rediscover the grill and reclaim it as their own.


INGREDIENTS
- 1 cup polenta (or yellow cornmeal)
- 3 cups water (2 cups if using cornmeal)
- 1 tsp sea salt
- 1 tsp oregano
- 1/2 tsp each parsley and sage
- 8 roma tomatoes
- 8 unpeeled garlic cloves
- oil
- salt and pepper to taste
- 1/2 cup chopped fresh basil

METHOD
For the polenta:
1. Bring water and salt to a boil. Slowly whisk in polenta to keep it from clumping. Continue to stir frequently with a wooden spoon for about 30 mins (5 if using cornmeal) until polenta is soft. When cooked, stir in dried herbs.
2. Spread into a lightly oiled 8x8 baking pan and refrigerate until cool.
3. Once cooled, slice into 6 pieces and brush liberally with oil.

On the Grill:
1. Heat BBQ to med-high. (more on the high side than the medium)
2. Wrap garlic cloves in foil. Brush tomatoes with oil. Place both on grill. Keep turning tomatoes and garlic to keep from charring (I usually put the garlic on the upper rack). Roast tomatoes for about 15 mins, until skins split and tomatoes are soft. You want them to be blackened for some taste, but you don't want to burn them.
3. Meanwhile, place polenta slices on oiled grill. Grill about 5-8 mins per side until polenta is crispy on the outside.
4. Remove tomatoes from grill and roughly chop. Peel garlic and roughly chop.
5. Stack polenta on serving dish as pictured, top with tomatoes. Sprinkle with salt and pepper to taste. Drizzle with a bit of olive oil if you want. Sprinkle chopped garlic over top of tomatoes and top with basil. Serve.

11 comments:

Veg-a-Nut said...

Well, I just finished reading your blog from start to finish. You and vegan mom are amazing. I see some great ideas for my menus. I look foward to making your blog one of my regular visits.

Vegan Dad said...

What a nice thing to say/post. Now, if only the kids could agree on our awesomeness. According to Son #1, we "always say no" and "never let him have fun." *sigh* At least he likes the food.

Dawn said...

That looks absolutely amazing! I've quickly run out of time to fire up the grill today and I have leftovers to eat. Hopefully tomorrow...and now I might just have to stop for some polenta!

Vegetation said...

Ooo yum! I adore polenta! And with 3 kiddies of my own I totally hear you on the it has to be ready now issue....I'll be trying this soon (off to catch up on the rest of your blog, I've just discovered it).

John Maass said...

looks good!

josie said...

My man made this for me last night, and it was truly the best polenta I've ever had. Thanks!

Vegan Dad said...

dudes who cook. awesome.

veghead said...

Learning to cook.... if I don't have a grill and i want to make this, what do you recommend? Thanks!

Vegan Dad said...

veghead,
You can always pan fry the polenta in a bot of oil, and roast the garlic (in foil) and tomatoes (whole) in the oven on a baking sheet(around 450 degrees, 30-40 mins). It won't be as good, I think, but will still be tasty.

Anonymous said...

The polenta in your picture has the appearance of being breaded and fried equally on all sides... I've never grilled polenta - is this what happens to it? Looks delicious

Vegan Dad said...

Anon,
The polenta is brushed in oil and grilled--it gets a crispy crust all around, with a soft inside.