grill: polenta casserole, squash and peppers

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Polenta Casserole with Summer Squash and Sweet Peppers

 

Recipe By :Patti Bess

Serving Size : 8 Preparation Time :0:00

Categories : Grilling New Import

Patti Bess Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons butter

2 teaspoons olive oil

1 small onion -- coarsely chopped

1 red bell pepper -- 1/2-inch pieces

2 small red-skinned new potatoes -- 1/2-inch pieces

3 cloves garlic -- minced

2 medium yellow squash -- 3/4-inch pieces

1/2 cup polenta

1/4 cup whole-wheat pastry flour

1/4 cup freshly grated Parmesan cheese

1 tablespoon fresh thyme leaves

1 teaspoon salt

1 cup milk

1 large egg

1 egg white

6 tablespoons grated Gruyere cheese -- or more

 

1. Build a fire in a kettle grill, or preheat a gas grill to medium. Prepare

grill for roasting (baking) as described above. Generously rub a 9-inch-square

baking dish with olive oil.

 

2. In a large heavy skillet, melt the butter and the oil over moderately high

heat on the grill or over a stove. Add the onion, bell pepper, and potatoes and

cook, stirring, for 3-5 minutes. Stir in the garlic and cook until the

vegetables are partially softened but not browned (about 2 minutes). Add the

squash; cook, stirring, until almost tender (about 4 minutes). Set aside.

 

3. In a large bowl, toss together the polenta, flour, Parmesan cheese, thyme,

and salt. In a separate bowl, whisk together the milk and egg, then whisk them

into the polenta mixture until combined. Stir the vegetables into the loose

batter and spread it in the prepared baking dish. (This is fairly moist.)

 

4. Cover with aluminum foil, and place over indirect heat on a medium hot grill

about 30 minutes or until firm. Remove the aluminum foil the last 15 minutes on

the grill. Sprinkle the Gruyere on top for the last 5 minutes, or until golden

around the edges. Cut into squares and serve hot or at room temperature. Makes

6-8 servings.

 

Source:

" Vibrant Life July, 2000 "

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Per Serving (excluding unknown items): 187 Calories; 6g Fat (30.4% calories from

fat); 8g Protein; 25g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 371mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 4716 0 0 0 1646 0 0 0 0 0 0 697

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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