Grilled Polenta, Mushrooms and Peppers with Shallot Dressing

Prep

40 min

Total

1 hr 10 min

Serves

INGREDIENTS

1 tube pre-made polenta cut into slices (½ inch thick)
¼ lb portobello mushrooms cut into slices (½ inch thick)
3 various coloured bell peppers seeded and cut into thick strips
8 green onions
3 tbsp olive oil

Shallot Dressing

2 shallots chopped
¼ cup canola oil
2 tbsp chopped flat-leaf parsley
1 tbsp sherry vinegar

Tomato Sauce

1 onion chopped
2 tbsp olive oil
1 can diced tomatoes

METHOD

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:

Preheat the grill, setting the burners to high. Oil the grate
Drizzle the polenta and vegetables with the oil andseason with salt and pepper
Grill the polenta for 2 minutes on each side
Grill the vegetables until tender
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.