Grilled Parmesan Polenta Plate
Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint
Grilled Parmesan Polenta Plate
Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint
Servings
6
Servings
6
Ingredients
Roasted Parsnips, Asparagus & Artichoke
Grilled Parmesan Polenta
Instructions
Roasted Parsnips, Asparagus & Artichoke
  1. Preheat oven to 425 F.
  2. Combine parsnip, asparagus, salt, pepper and oil. Toss to coat.
  3. On sheet pan, spread vegetable mixture in single layer.
  4. Bake until vegetables are semi-tender, 8 to 10 minutes.
  5. Add artichokes and goat cheese. Bake additional 4 to 5 minutes until cheese is lightly browned.
Grilled Parmesan Polenta
  1. In stockpot over medium-high heat, bring vegetable broth, shallot and garlic to a boil. Add corn meal, whisk until well blended. Cook, whisking constantly, until mixture boils and thickens, 20-25 minutes.
  2. Stir in vinegar, butter, parmesan cheese, salt and pepper.
  3. In sheet pan coated with cooking spray, spread cornmeal mixture. Cover. Chill until set. Cut into 6 squares.
  4. Preheat flat-top griddle to 350 F. or char broiler to medium-high.
  5. Coat squares on both sides with cooking spray.
  6. Cook until polenta is browned, 2-3 minutes on each side.
  7. On a serving plate, place 1 piece of polenta, 1 cup vegetables, 1 Tbsp chimichurri and 1 Tbsp mint.
Recipe Notes

You can buy chimichurri or try to make your own Kale Chimichurri from our Chimichurri Salmon Burger recipe.

Recipe courtesy of Aramark Chef Gabriel Pacheco.