Grilled Polenta, Mushrooms and Peppers with Shallot Dressing

Your guide to perfecting the polenta.

40 min
1 hr 10 min

grilled polenta, mushrooms and peppers with shallot dressing july 3rd ricardo


Shallot Dressing

Tomato Sauce


Tomato sauce:

In a medium pot over medium-high heat, soften the onion in the oil. Add the tomatoes. Simmer over low heat for 10 minutes, stirring frequently. Season with salt and pepper. Set aside.


Shallot dressing:

In a small pot over medium-high heat, fry the shallots in the oil until golden brown. Quickly transfer to a bowl to stop the cooking. Add the parsley and vinegar. Set aside.


Polenta and vegetables:

  1. Preheat the grill, setting the burners to high. Oil the grate
  2. Drizzle the polenta and vegetables with the oil andseason with salt and pepper
  3. Grill the polenta for 2 minutes on each side
  4. Grill the vegetables until tender
  5. Spread the tomato sauce on a large serving platter. Arrange the polenta and vegetables overtop. Drizzle with the shallot dressing


| NOTE | Tubes of polenta are made from pre-cooked
corn flour and can be found in most grocery stores.