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Grilled Polenta and Peppers with Grape Tomatoes

Summer 2007
201604065.jpg
food and drink

BY: Emily Richards

This first course can turn into a favourite vegetarian main for dinner as well. Make the polenta ahead of time so all you need to do is turn on the barbecue and grill everything. This combination of creamy polenta and crunchy grill marks enhances the sweetness of those little juicy red tomatoes and showcases the colours of Canada beautifully!

Polenta
4 cups (1 L) water
½ tsp (2 mL) salt
1 cup (250 mL) cornmeal
¼ cup (50 mL) finely chopped fresh Italian parsley
¼ cup (50 mL) freshly grated Parmigiano-Reggiano cheese
2 tbsp (25 mL) chopped fresh chives
2 cloves garlic, minced


Grilled Peppers and Grape Tomatoes
2 red peppers, quartered
¼ cup (50 mL) extra virgin olive oil
2 cups (500 mL) halved grape tomatoes
3 tbsp (45 mL) chopped fresh basil
2 tbsp (25 mL) chopped fresh Italian parsley
2 cloves garlic, minced
1 tbsp (15 mL) sherry vinegar
¼ tsp (1 mL) salt
Pinch fresh ground black pepper
1/3 cup (75 mL) crumbled blue cheese

1. Bring water and salt to boil in saucepan. Whisk in cornmeal and return to the boil. Reduce heat to low and simmer, stirring almost constantly for about 15 minutes or until polenta mounds firmly on spoon and is very thick.

2. Stir in parsley, cheese, chives and garlic. Spread polenta into greased 9-inch (2.5-L) square baking pan and let cool slightly. Refrigerate for at least 2 hours or until cold and firm. Cover and refrigerate for up to 2 days.

3. Brush peppers with some of the oil and place on greased grill over medium-high heat for about 10 minutes, (or until slightly charred and tender), turning once. Set aside.

4. Cut cold polenta into 6 squares and brush with some of the oil. Place on greased grill over medium-high heat and grill for about 10 minutes, turning once (or until golden and warmed through), turning once. Place on serving plates.

5. Thinly slice peppers and place in bowl. Add tomatoes, basil, parsley, garlic, remaining 3 tbsp (45 mL) of the oil, vinegar and salt and pepper. Spoon mixture over grilled polenta and sprinkle with blue cheese before serving.

Serves 6

What to Serve

Stock Type514877
$2.95  
201604065.jpg
food and drink

Grilled Polenta and Peppers with Grape Tomatoes

Summer 2007

BY: Emily Richards

This first course can turn into a favourite vegetarian main for dinner as well. Make the polenta ahead of time so all you need to do is turn on the barbecue and grill everything. This combination of creamy polenta and crunchy grill marks enhances the sweetness of those little juicy red tomatoes and showcases the colours of Canada beautifully!

Polenta
4 cups (1 L) water
½ tsp (2 mL) salt
1 cup (250 mL) cornmeal
¼ cup (50 mL) finely chopped fresh Italian parsley
¼ cup (50 mL) freshly grated Parmigiano-Reggiano cheese
2 tbsp (25 mL) chopped fresh chives
2 cloves garlic, minced


Grilled Peppers and Grape Tomatoes
2 red peppers, quartered
¼ cup (50 mL) extra virgin olive oil
2 cups (500 mL) halved grape tomatoes
3 tbsp (45 mL) chopped fresh basil
2 tbsp (25 mL) chopped fresh Italian parsley
2 cloves garlic, minced
1 tbsp (15 mL) sherry vinegar
¼ tsp (1 mL) salt
Pinch fresh ground black pepper
1/3 cup (75 mL) crumbled blue cheese

1. Bring water and salt to boil in saucepan. Whisk in cornmeal and return to the boil. Reduce heat to low and simmer, stirring almost constantly for about 15 minutes or until polenta mounds firmly on spoon and is very thick.

2. Stir in parsley, cheese, chives and garlic. Spread polenta into greased 9-inch (2.5-L) square baking pan and let cool slightly. Refrigerate for at least 2 hours or until cold and firm. Cover and refrigerate for up to 2 days.

3. Brush peppers with some of the oil and place on greased grill over medium-high heat for about 10 minutes, (or until slightly charred and tender), turning once. Set aside.

4. Cut cold polenta into 6 squares and brush with some of the oil. Place on greased grill over medium-high heat and grill for about 10 minutes, turning once (or until golden and warmed through), turning once. Place on serving plates.

5. Thinly slice peppers and place in bowl. Add tomatoes, basil, parsley, garlic, remaining 3 tbsp (45 mL) of the oil, vinegar and salt and pepper. Spoon mixture over grilled polenta and sprinkle with blue cheese before serving.

Serves 6

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