Polenta with Grilled Vegetables, Micro Greens and Tomato Vinaigrette
Tomato Vinaigrette
1 garlic clove, chopped
½ cup extra virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
½ cup packed combined herbs (parsley, sage & tarragon)
½ cup chopped fresh tomato
Sea salt and freshly ground black pepper
Polenta
4 cups vegetable stock
1 cup polenta
¼ teaspoon sea salt
Freshly ground black pepper
Vegetables
2 red peppers
4 Portobello mushrooms
1 medium sweet onion
Sea salt and freshly ground black pepper
Extra virgin olive oil
2 cups micro greens: arugula, broccoli (or baby spinach or mesclun mix)
Preparing Vinaigrette:
Place garlic, balsamic vinegar and herbs in a blender, add tomato and process until smooth. With blender running, add olive oil in a steady stream until all ingredients are incorporated. Season with salt and black pepper, to taste. Set aside.
Preparing Polenta:
Bring stock to a boil and whisk in polenta. Reduce heat to medium and whisk for 1-2 minutes or until polenta is thick and starts to pull away from the side of the pan. Note: you may need to cook longer depending on the polenta you use. Season to taste with salt and pepper, cover and remove from heat until ready to serve. Note: you could add a pat of butter or some Parmesan cheese to the polenta for extra creaminess and flavor.
Preparing Vegetables:
slice the vegetables and toss with olive oil and salt and pepper. Prepare the grill and cook the vegetables until fork tender.
To Serve:
Scoop the polenta into the center of each dish, top with the grilled vegetables, then add the micro greens and drizzle the tomato vinaigrette over the top.
Recipe adapted from Clean Start Inspiring You to Eat Clean and Live Well by Terry Walters, author of Clean Food. http://terrywalters.net/
Tomato Vinaigrette
1 garlic clove, chopped
½ cup extra virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
½ cup packed combined herbs (parsley, sage & tarragon)
½ cup chopped fresh tomato
Sea salt and freshly ground black pepper
Polenta
4 cups vegetable stock
1 cup polenta
¼ teaspoon sea salt
Freshly ground black pepper
Vegetables
2 red peppers
4 Portobello mushrooms
1 medium sweet onion
Sea salt and freshly ground black pepper
Extra virgin olive oil
2 cups micro greens: arugula, broccoli (or baby spinach or mesclun mix)
Preparing Vinaigrette:
Place garlic, balsamic vinegar and herbs in a blender, add tomato and process until smooth. With blender running, add olive oil in a steady stream until all ingredients are incorporated. Season with salt and black pepper, to taste. Set aside.
Preparing Polenta:
Bring stock to a boil and whisk in polenta. Reduce heat to medium and whisk for 1-2 minutes or until polenta is thick and starts to pull away from the side of the pan. Note: you may need to cook longer depending on the polenta you use. Season to taste with salt and pepper, cover and remove from heat until ready to serve. Note: you could add a pat of butter or some Parmesan cheese to the polenta for extra creaminess and flavor.
Preparing Vegetables:
slice the vegetables and toss with olive oil and salt and pepper. Prepare the grill and cook the vegetables until fork tender.
To Serve:
Scoop the polenta into the center of each dish, top with the grilled vegetables, then add the micro greens and drizzle the tomato vinaigrette over the top.
Recipe adapted from Clean Start Inspiring You to Eat Clean and Live Well by Terry Walters, author of Clean Food. http://terrywalters.net/
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