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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes. | 2. Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter. | 3. Combine all sauce ingredients in a blender or food processor and blend until smooth. | 4. Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta	1	cup	uncooked	201.7333	0.0	44.88	1.1333
parmesan cheese	2/3	cup	grated divided	197.3333	21.3333	21.3333	2.6667
cayenne pepper	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
vegetable oil cooking spray				201.7333	0.0	44.88	1.1333
garlic clove	2		chopped	201.7333	0.0	44.88	1.1333
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
asparagus spear	8		trimmed	201.7333	0.0	44.88	1.1333
scallion	8		trimmed	256.0	58.72	14.64	1.52
eggplant	2		trimmed halved	-	-	-	-
yellow squash	1		cut	-	-	-	-
cherry tomato	1	cup		201.7333	0.0	44.88	1.1333
red pepper	12	ounces	roasted drained	136.0776	29.9711	6.3616	1.4969
vegetable broth	1/3	cup		54.12	8.774	1.9844	1.2792
garlic clove	1		chopped	201.7333	0.0	44.88	1.1333
basil	3	tablespoons	chopped	1.8285	0.2107	0.2504	0.0509
basil				1.8285	0.2107	0.2504	0.0509
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.