Grilled Parmesan Polenta Plate

Grilled Parmesan Polenta Plate

Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint

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Servings 6

Ingredients

  

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Roasted Parsnips, Asparagus & Artichoke

• 2 1/2 cups fresh parsnips peeled, diced
• 2 1/2 cups fresh asparagus trimmed, cut
• 1/4 cup fresh shallots peeled, minced
• 1 Tbsp olive oil
• 1/2 cup canned artichoke hearts quartered, drained
• 1/3 cup crumbled goat cheese
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Grilled Parmesan Polenta

• 2 cups low sodium vegetable broth
• 1 1/2 tsp fresh shallots peeled, minced
• 3/4 tsp fresh garlic cloves peeled, minced
• 1/2 cup yellow cornmeal
• 1 1/2 tsp Sherry vinegar
• 2 Tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 6 Tbsp chimichurri paste for serving; see recipe note
• 6 Tbsp fresh mint leaves minced. for serving

Instructions

 

Roasted Parsnips, Asparagus & Artichoke

• Preheat oven to 425 F.
• Combine parsnip, asparagus, salt, pepper and oil. Toss to coat.
• On sheet pan, spread vegetable mixture in single layer.
• Bake until vegetables are semi-tender, 8 to 10 minutes.
• Add artichokes and goat cheese. Bake additional 4 to 5 minutes until cheese is lightly browned.

Grilled Parmesan Polenta

• In stockpot over medium-high heat, bring vegetable broth, shallot and garlic to a boil. Add corn meal, whisk until well blended. Cook, whisking constantly, until mixture boils and thickens, 20-25 minutes.
• Stir in vinegar, butter, parmesan cheese, salt and pepper.
• In sheet pan coated with cooking spray, spread cornmeal mixture. Cover. Chill until set. Cut into 6 squares.
• Preheat flat-top griddle to 350 F. or char broiler to medium-high.
• Coat squares on both sides with cooking spray.
• Cook until polenta is browned, 2-3 minutes on each side.
• On a serving plate, place 1 piece of polenta, 1 cup vegetables, 1 Tbsp chimichurri and 1 Tbsp mint.

Notes

You can buy chimichurri or try to make your own Kale Chimichurri from our Chimichurri Salmon Burger recipe.

Recipe courtesy of Aramark Chef Gabriel Pacheco.

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 550mgFiber: 5gSugar: 8g

Course Entrees

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.