Asunción-style Polenta with Grilled Vegetables

Ingredients

In this adaptation, we infuse the traditional Italian polenta with the flavors of Asunción by incorporating marinated grilled vegetables. The original dish focuses solely on the creamy polenta, while our version adds a layer of smoky, tangy vegetables, enhancing the overall taste and texture. We alse have the original recipe for Polenta incatenata, so you can check it out.

• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 zucchini, sliced 1 zucchini, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as parsley or basil), for garnish Fresh herbs (such as parsley or basil), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 20 minutes or until the polenta thickens and becomes creamy.
2. 2.
   Meanwhile, in a bowl, combine the olive oil, minced garlic, paprika, cumin, salt, and pepper. Add the sliced zucchini, bell peppers, and eggplant to the bowl and toss until the vegetables are evenly coated with the marinade.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated vegetables for 3-4 minutes per side or until they are tender and have grill marks.
4. 4.
   Once the polenta is cooked, transfer it to a serving dish. Arrange the grilled vegetables on top of the polenta and garnish with fresh herbs.
5. 5.
   Serve the Asunción-style Polenta with Grilled Vegetables warm and enjoy!

Treat your ingredients with care...

• Grilled vegetables — Make sure to slice the vegetables evenly to ensure even cooking on the grill.
• Polenta — Stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pan.

Tips & Tricks

• For added flavor, you can sprinkle some grated Parmesan cheese over the polenta before adding the grilled vegetables.
• Experiment with different marinades for the grilled vegetables, such as lemon and herb or balsamic vinegar and garlic.
• If you don't have a grill, you can also roast the vegetables in the oven at 400°F (200°C) until they are tender.

Serving advice

Serve the Asunción-style Polenta with Grilled Vegetables as a main course accompanied by a fresh salad or crusty bread.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the grilled vegetables and sprinkle some additional fresh herbs on top.