Grilled Parmesan Polenta Plate
Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint
Ingredients
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
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.