Polenta With Grilled Vegetables
|Creamy mushroom soup||1 Cup (16 tbs) (Fantastic Soup)|
|Canned organic tomato sauce/2 cups homemade tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Roma tomatoes||4 , cut into large 1-inch chunks|
|Dried oregano/Italian herb blend||1 Teaspoon, cracked (Cracked Oregano)|
|Dry thyme||1⁄2 Teaspoon (3 Milliliter)|
|Ground basil||1 Pinch|
|Black pepper||1⁄4 Teaspoon (1 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Green olives||120 Milliliter, sliced lengthwise (1/2 Cup)|
|Squash zucchini||2 Small|
|Yellow summer squash||2 Small|
|Lemons juice||6 Tablespoon (Juice Of 2 Lemons)|
|Corn cobs||2 (Yellow Corn)|
|Baby artichokes||3 , cleaned|
|Anaheim pepper/New mexico peppers||2 , sliced|
|Carrots/Woody-type carrot / 2 cups baby tender carrots||2 Large|
|Asparagus||1 Bunch (100 gm)|
|Garlic bulb||1 , roasted|
|Extra virgin olive oil/Regular olive oil||240 Milliliter (1 Cup)|
|Porcini mushroom/2 cups white mushrooms||4|
|Parmesan cheese||1 Tablespoon, shredded|
|Polenta||1 (1 Package)|
Mushroom-Tomato Sauce: Prepare mushroom soup cup according to package directions.
Pour the tomato sauce into a 2-quart saucepan.
Add the prepared mushroom soup, olive oil and chunked tomatoes.
Bring to a simmer and add herbs, black pepper and minced garlic.
Simmer, covered for 15 minutes and then add olives and simmer for 5 minutes.
Grilled Vegetables: Prepare vegetables as follows: Slice squash and eggplant in 1/4-inch pieces on the bias.
Blanch in microwave for approximately 1 minute in a covered dish.
Brush lightly with lemon juice and reserve.
Wrap cleaned corncobs in wax paper and microwave for 1 minute.
Cut through corncobs to make 1 -inch-thick cob coins.
Slice artichokes (brush with lemon juice immediately after slicing), and Anaheim peppers lengthwise.
Blanch for 1 minute in a covered dish in the microwave.
Cut carrots in half and lengthwise in 1/4 inch pieces.
Blanch in a covered dish for 2 minutes.
Precooking the vegetables is optional, except for hard woody carrots, tough asparagus and corn.
Mash 4 soft roasted garlic cloves into the olive oil.
Whisk the remaining lemon juice into the oil.
Baste all veggies and fungi in a large marinating pan with a basting brush.
Clip the rosemary into 2-inch pieces.
Brush the rosemary also.
Place all the veggies on the grill.
Top the veggies with the rosemary and let the rosemary heat up on the vegetables.
You want the volatiles of the rosemary to be picked up by the vegetables.
Grill so that the grill marks are apparent on the vegetables.
Doneness will vary due to grill area, warmth and type of vegetables or mushrooms.
When done hold on coolest part of grill or in a 200°F (93°C) oven.
Polenta Fantastica: Prepare polenta according to package directions.
Then refrigerate the polenta until ready to grill.
Cut polenta into 6 slices or squares.
For a more fanciful look use a large star-shaped cookie cutter or any other shape.
Grill the polenta to heat through, turn, cook other side.