Grilled polenta with roasted vegetables
Grilled polenta slices served with vegetables roasted with oregano.
Active time30 min
Cooking45 min
Total2 h 30 minResting : 1 h
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Ingredients
- 250 g aubergines
- 300 g courgettes
- 300 g peppers
- 1000 ml water
- 50 ml olive oil
- 3 g dried oregano
- 250 g polenta
Preparation
Bring the litre of water to the boil. Pour in the polenta in a thin stream while stirring, then cook according to the packet instructions, for about 25 minutes over a low heat.
1000 ml water250 g polenta- saucepan
- whisk
Spread to a thickness of 2 centimetres in a dish and leave to cool for 1 hour, until firm.
- dish
While the polenta is cooling, wash the vegetables. Remove the seeds from the peppers and cut all the vegetables into pieces. Preheat the oven to 200 degrees Celsius.
250 g aubergines300 g courgettes300 g peppers- knife
- chopping board
- oven
Toss the vegetables with 30 ml of oil and the oregano on a baking tray. Roast for 30 minutes at 200 degrees Celsius, stirring halfway through cooking, so that they are ready when the polenta is firm.
50 ml olive oil3 g dried oregano- baking tray
- oven
Cut the firm polenta into rectangles. Heat the remaining 20 ml of oil in a frying pan and brown the rectangles for 4 to 5 minutes on each side. Serve with the roasted vegetables.
- knife
- frying pan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration