Name: Grilled Polenta with Mediterranean Vegetable Compote
Prep time: 5 min
Total time: 2 h 30 min
Yield: Makes 3 to 4 servings
Ingredients: ¾ cup crisp white wine (such as Pinot Grigio); 2 tablespoons butter, cut into pieces; 3 tablespoons pitted kalamata olives, halved lengthwise; 1 thick slice Vidalia or other sweet onion (about ½ inch thick); Oil for coating baking dish; 3 cloves garlic, halved lengthwise; 5 tablespoons extra-virgin olive oil; 2 tablespoons crumbled feta or grated Parmesan cheese; ⅓ cup chopped Marinated Fire-Roasted Peppers or purchased roasted peppers; ¾ cup coarse yellow cornmeal; ¼ teaspoon ground black pepper; 3 cups cold water; 3 tablespoons julienned basil (see Tips); 1 medium yellow tomato, finely chopped; ¼ teaspoon kosher salt; 1¼ teaspoons kosher salt; ¼ cup cooked or canned chickpeas; Oil for coating grill grate

Preparation info

Makes
3 to 4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

If you’ve got vegetarians to feed, this makes a satisfying main course that’s mostly grilled. Or you could serve it as a first course when meat is on the menu. The dish has a few grilled items and a few sautéed items. If you’re making it outdoors, it’s easiest to use a grill with a side burner. Keep a cutting board nearby as well. Or you can go back and forth a few times from your indoor stovetop to the grill.