Grilled Polenta with Tomatoes and Curry Vegetables

I got this recipe from The Six O'Clock Scramble and decided to post it here because it's so darn yummy. Definitely make the vegetables with the polenta because they go so well together (and the veggies are super easy to make).

Grilled Polenta Ingredients:

24 oz of plain prepared polenta (sold in a tube) or garlic basil polenta, sliced in 1/2 inch rounds

1/4 cup olive oil (I actually could have gotten away with 1/8 a cup for this)

1/2 tsp minced garlic (about 1-2 cloves)

5 fresh basil leaves, chopped

1/2 tsp salt

1 tomato, diced

1/2 cup shredded Parmesan cheese

This can be done on the grill or in the broiler. If doing the grill, preheat it, put the polenta on a vegetable tray and grill until it's lightly browned - about 3-4 minutes per side.

We did this perfectly in the oven on the broil setting (about 410 degrees for approx. 7 min per side - or just until lightly browned - be sure to flip). I put them about 4-5 inches from the top broiler.

It's a good time to get your sauce together and start cutting veggies and preparing the vegetable side.

For the polenta sauce, mix together the olive oil, garlic, basil, and salt. Once the polenta is done, drizzle the sauce over the slices, top with diced tomatoes and then sprinkle the cheese on top.

Curry Vegetables Ingredients:

1 tbsp olive oil

1 tbsp butter

1/2 diced onion (I always use a whole one)

1 diced zucchini (I always use two)

2 cups frozen corn kernels (or 4 ears of corn with kernels cut off)

salt and pepper

1 tsp curry powder

Heat olive oil and butter in a heavy skillet over medium heat. Add onion and cook for 2 minutes. Add zucchini and saute for another 2-3 minutes. Add the corn to the skillet and cook for another 3-5 minutes (if it starts to brown, turn down the heat). Season with salt and pepper and 1 tsp of curry powder (optional but so good!).