Grilled polenta with vegetables

Polenta that is chilled, cut into pieces and grilled until crisp, served with Mediterranean vegetables. Original and gluten-free, it makes a change from rice and pasta for a vegetarian dinner.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 202 kcal · 5 g protein · 13 g carbohydrate · 14 g fat

Ingredients

• 200 g of polenta
• 1 courgette
• 1 pepper
• 250 g of cherry tomatoes
• 40 g of Parmesan
• 3 tbsp of olive oil

Method

1. Cook the polenta, spread it out and leave it to cool and set.
2. Cut it into pieces and grill until golden.
3. Pan-fry the Mediterranean vegetables.
4. Serve the grilled polenta with the vegetables and Parmesan.

Nutritional benefits

Polenta (cornmeal) is naturally gluten-free and provides comforting carbohydrate. Grilled, it turns crisp with very little fat. The vegetables add fibre and antioxidants, and the Parmesan adds calcium. An original, balanced vegetarian dish that makes a change from the usual starchy sides.

Variations and substitutions

• Vegan: use nutritional yeast instead of Parmesan.
• Add pan-fried mushrooms.
• Serve with tomato sauce.
• Add herbs: rosemary, thyme.

Storage and preparing ahead

Set polenta keeps for 3 days and can be grilled to order. Handy to prepare in advance.

💡 Good to know

Let the polenta set properly in the fridge before cutting and grilling it: it holds its shape and crisps up without crumbling.

Read also

Discover more vegetarian recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: polenta · courgette · pepper · cherry tomatoes.

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