Recipe - Grilled Polenta With Portobello Mushrooms

4 cup Water
1 tablespoon Butter
1 teaspoon Salt
1 cup Yellow cornmeal
One half cup Olive oil
One fourth cup Basil cut or sliced up ; (chifonade)
1 lg Eggplant 1/2" slices
2 Zucchini 1/2" slices
2 Yellow squash 1/2" slices
1 Red onion 1/4" slices
3 Roma tomatoes halved
Salt and pepper

Directions: To prepare the polenta, in a large sauce pot combine the water,
butter and salt. Bring to a boil then slowly pour in the yellow cornmeal,
stirring well with a whisk. When the water is absorbed, continue cooking
over low heat for 1520 minutes, stirring often. Pour the polenta into a
high sided cookie sheet and refrigerate for an hour until firm. To grill
the polenta, cut into 3" triangles and grill for about 3 minutes on each
side. In a mixing bowl, combine the olive oil, basil and remaining
vegetables. Season with salt and pepper and toss to coat well. Grill the
vegetables for 2 minutes on each side and serve with the polenta triangles.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.