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Grilled Polenta and Vegetables on Red Pepper Fennel Sauce

4 servings


Gluten Free High Fibre

Nutritional Facts Per Serving

7.8 g
47 g
5.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 385
  • Fat 19.2 g 30 %
    • Saturated   3.1 g
    • + Trans 0 g 3 %
  • Cholesterol 3 mg
  • Sodium   694 mg 29 %
  • Carbohydrate 47 g 16 %
    • Fibre   5.8 g 23 %
    • Sugars   7.2 g
  • Protein 7.8 g
    • Vitamin A 33 %
    • Vitamin C 173 %
    • Calcium 10 %
    • Iron 17 %


  1. To make polenta, grease an 8 1/2-inch  4 1/2-inch non-stick loaf pan with olive oil and set aside.
  2. Pour the water and 1 Tbsp. olive oil into a medium, heavy-bottomed pot and bring to a boil over medium-high heat. Add the salt, and then, while whisking steadily, slowly pour in the cornmeal. Reduce the heat to medium-low and cook for 5 minutes, whisking frequently.
  3. Now use a sturdy wooden spoon to frequently stir the polenta and cook it 15 minutes more. After those 15 minutes, the polenta will be quite thick but still spreadable. Spoon the polenta into the prepared loaf pan and cool to temperature.
  4. When the polenta has cooled and set, line a work surface with plastic wrap. Invert the pan over the plastic wrap to unmould the polenta. Wrap the polenta and refrigerate until needed below.
  5. To make sauce, heat its oil in small to medium sized pot set over medium heat. Add the fennel and bell pepper and cook and stir 5 minutes. Add the cumin, oregano and cayenne and cook 1 more minute. Add the stock and bring to a simmer. Simmer until the fennel and bell pepper are very tender, about 10 to 12 minutes.
  6. Puree the sauce mixture in a food processor, or in the pot with an immersion (hand) blender. Season sauce with salt and pepper, cover and leave off the heat until the polenta and vegetables are ready.
  7. Preheat an indoor grill or barbecue to medium-high. Cut polenta, widthwise, into quarters. Now cut each quarter piece, widthwise, into 3 even slices. Lightly brush each polenta slice with olive oil. Lightly oil your grill. Grill the polenta about 2 minutes on each side; until grill marks appear and lightly charred. Set polenta on a large baking sheet
  8. For the vegetables, preheat the oven 250 degrees F. Lightly brush the zucchini, eggplant and radicchio with olive oil, and then sprinkle with salt, pepper and oregano. Grill vegetables 2 minutes per side, or until just tender. Set vegetables on the baking sheet with the polenta and set in the oven to keep warm.
  9. To serve, set the red pepper fennel sauce back over the heat and bring to a simmer. Now make a pool of the sauce on each of 4 plates. Set three slices of polenta on one side of each plate.  Arrange the grilled vegetables and baby spinach on the other side of the plate and serve.

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