5 from 3 votes
Grilled Basil Parmesan Polenta & Veggie Salad
Fresh greens tossed in a balsamic vinaigrette are topped with herb-marinated grilled veggies and homemade polenta. This salad manages to be both light and filling!
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
Servings:
4
servings
Calories:
383 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
Polenta
- cooking spray or oil mister
- 2 ½ cups water
- ¾ cup instant polenta
- ¼ cup basil roughly chopped, fresh leaves
- ½ cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
Grilled Veggies
- ¼ cup olive oil
- 2 tbsp fresh herbs whatever you have on hand - I used chives, rosemary, basil, and oregano, minced
- salt to taste
- black pepper to taste
- vegetables cut into uniform sizes (I used 6 baby eggplant, 2 papaya squash, and 12 cherry tomatoes, for 4 kabobs
- cooking spray or oil mister
Salad
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt to taste
- black pepper to taste
- 4 cups salad greens I used baby kale
Instructions
Polenta
- Coat an 8x8-inch baking dish with an olive oil mister or cooking spray.
- Bring water to boil in a large saucepan. Reduce heat to low and slowly add polenta, whisking constantly. Remove from heat once polenta is thick and creamy, about 3 minutes. Stir in basil, cheese, salt and pepper, then transfer to baking dish. Allow polenta to cool to room temperature, then cover the dish with plastic wrap and place it in the refrigerator to solidify for at least 2 hours.
- Cut the polenta into 8 evenly-sized pieces and carefully remove from baking dish. Spray or brush grill with oil and grill polenta until warmed through, about 5 minutes on each side (less on an outdoor grill).
Cup of Yum
Grilled Veggies
- Whisk together olive oil, herbs, salt and pepper in a large baking dish. Place vegetables on skewers and put skewers in baking dish. Cover and refrigerate; marinate for 2 hours, basting veggies with herb-and-oil mixture every 30 minutes.
- Grill veggie skewers on medium heat with the polenta, about 15 minutes or until tender, turning occasionally so all sides cook evenly.
Salad
- Whisk together oil, vinegar, salt and pepper. Toss with salad greens and divide onto 4 plates or bowls. Top with veggies from one skewer and 2 pieces of polenta.
Notes
- Prep time includes time for polenta to solidify and veggies to marinate--it's not all active time!
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
19g
(95%)
Cholesterol
9mg
(3%)
Sodium
221mg
(9%)
Potassium
141mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
863IU
(17%)
Vitamin C
12mg
(13%)
Calcium
165mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 9mg | 3% |
| Sodium | 221mg | 9% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.