Ingredients
- 1 cup polenta
- 1 can chicken broth
- 1/2 cup grated parmigiano-reggiano cheese
- 1 tablespoon olive oil
- 1 tablespoon cornmeal
- 1 tablespoon vegetables
- 5 tablespoon italian sausages
Preparation
Baking Directions:
Prepare the polenta according to the package instructions for firm polenta, using the chicken broth for part of the water.
When the polenta is ready, stir in the cheese, olive oil, and salt and pepper.
Turn it out into an oiled loaf pan and refrigerate until firm, at least 3 hours or overnight.
Cut the loaf into 1-inch-thick slices and then diagonally into triangles.
Dust them lightly with cornmeal.
Prepare the vegetables for the grill.
Peel and slice eggplant and onion 1” thick.
Stem and seed mixed colors of bell peppers and cut them where the ribs are marked.
Cut zucchini in half lengthwise.
Stem plum tomatoes and cut in half lengthwise.
Stem and wipe off mushrooms.
Leave cremini mushrooms whole and cut portobellos into wide strips.
Spray all the vegetables with olive oil or rub over them lightly with oiled hands.
Season them with salt and pepper.
If you’re grilling indoors, preheat the oven to 200 and have an ovenproof platter next to the grill so you can keep everything warm while you work in relays.
Outdoors, you can keep the platter warm off to the side.
Grill all the vegetables first, starting with the onions, which should be almost soft before you add the eggplant and peppers.
The tomatoes, zucchini, and mushrooms on last.
Everything should show some char or grid marks, and you don’t need to peel the peppers or the tomatoes.
Keep the vegetables warm while you cook the polenta and sausages.
They should be ready in about 10 minutes, when they’re handsomely striped with grid marks.
Serving Directions:
Cut the sausages into thick diagonal slices and arrange them over the vegetables.
Stand the polenta, points up, around the edge of the platter.
