Grilled Parmesan Polenta Plate
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Print Recipe
Print Recipe |
Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint
| Servings |
| 6 |
| Servings |
| 6 |
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
Servings: 
Units:
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Ingredients
Servings:
Units:
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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.
Recipe 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 Facts
| Calories | 230kcal |
| Total FatSaturated FatTrans Fat | 10g4g0g |
| Cholesterol | 20mg |
| Sodium | 550mg |
| Total CarbDietary FiberSugars | 30g5g8g |
| Protein | 6g |
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Recipe 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.
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Nutrition Facts
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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.