Name: Grilled Parmesan Polenta Plate
Ingredients: 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; 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)

Grilled Parmesan Polenta Plate

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

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Servings

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

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.

Grilled Parmesan Polenta Plate