Polenta with grilled vegetables

Votes: 2

Photo of the dish: Antonis Achillesis

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 690, total fat 45 G., saturated fats 13 G., proteins 22 G., carbohydrates 54 G., fiber 12 G., cholesterol 57 mg, sodium 1157 mg, sugar G.

A recipe for grilled polenta and broccoli, fennel bulb, halloumi cheese, portobello mushrooms, radicchio, tomatoes, and orange. Rubbed with a mixture of fresh basil, parsley, and mint leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 cup olive oil
1/4 cup chopped fresh herbs (basil, mint, parsley)
1 tbsp ground coriander
1 fennel bulb with leaves, finely chopped leaves, cut the bulb into 8 pieces
1 head of broccoli, separated into florets
2 oranges, cut into slices
2 large tomatoes, cut into quarters
4 portobello mushroom caps (a type of button mushroom)
1 large head radicchio, cut into quarters
1 tube (450 g) prepared polenta, cut into 8 slices (polenta recipe)
230 g halloumi cheese, cut into 4 slices
(a highly viscous cheese made from a mixture of goat and sheep milk, recommended for grilling)
Freshly ground pepper
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: polenta, fennel bulb, broccoli cabbage, Oranges, tomatoes, portobello mushrooms, radicchio, halloumi cheese, coriander, basil, mint, parsley, mushrooms

Cooking the dish according to the recipe:

Prepare the grill: When using a gas grill, turn all burners to high, heat until hot, then reduce heat to medium-low and turn off half the burners on one side. For a charcoal grill, light the charcoal, then move the coals to one side.
Prepare the sauce for polenta and vegetables: In a bowl, mix together olive oil, herbs, coriander, 1 teaspoon of pepper and fennel leaves.

To grill vegetables: Rub the fennel bulbs and broccoli with the herb mixture and season with salt. Grill on the cooler side of the grill, turning once, until tender and charred, 15 to 20 minutes. Transfer to a platter.

Meanwhile, rub the oranges, tomatoes, mushrooms, and radicchio with the herb mixture and season with salt. Grill the vegetables over an open flame on the hotter side of the grill, turning once, until tender and charred, 10 to 15 minutes. Transfer to a serving platter.
Prepare polenta and grilled cheese: Rub the polenta and halloumi cheese with the herb mixture and grill the vegetables over an open flame on the hotter side of the grill, turning once, until charred, 5 to 10 minutes. Transfer to a serving platter and sprinkle with the remaining herbs.