CRISPY POLENTA WITH ROASTED VEGETABLE RELISH

KEEP TUBES OF PREPARED POLENTA ON HAND FOR THIS EASY, ELEGANT APPETIZER.

NGREDIENTS

• 1 cup (250 mL) each diced zucchini, yellow squash, red bell pepper and eggplant
• 2 garlic clove, pressed
• 3 tbsp (45 mL) olive oil, divided
• 2 tbsp (30 mL) plus 1 cup (250 mL) chopped fresh basil leaves, divided
• 1 tsp (5 mL) balsamic vinegar
• 1/2 tsp (2 mL) salt
• 1 lb (450 g) prepared polenta
• 1 oz (30 g) Parmesan cheese

DIRECTIONS

1. Preheat oven to 425°F (220°C). Line Large Sheet Pan with Parchment Paper. Combine vegetables, pressed garlic and 1 tbsp (15 mL) of the oil in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Arrange vegetables on sheet pan. Roast 25-30 minutes or until soft. Return vegetables to mixing bowl and add 1 tbsp (15 mL) of the basil, vinegar and salt; toss gently.
2. Meanwhile, slice ends off polenta. Cut polenta into twenty-four 1⁄4-inch-thick (6-mm) slices. Place remaining oil onto Double Burner Griddle; heat over medium-high heat 3 minutes or until shimmering. Place polenta onto griddle. Cook 14-20 minutes or until golden brown, turning once. Remove from griddle; drain on paper towels, if necessary.
3.  Grate cheese using Rotary Grater. Spoon relish over polenta; sprinkle with cheese and remaining basil.

Yield:

• 24  servings of 1 appetizer

Nutrients per serving:

Calories 40, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 5 g, Protein 1 g, Sodium 135 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 vegetable, 1⁄2 fat (0 carb)

Cook's Tips:

Roasting the vegetables finely diced instead of whole results in a quicker cooking time. Be sure to evenly spread vegetables over sheet pan. This will ensure even cooking. 

When preparing this recipe, be sure to use polenta that is packaged in sausage-shaped tubes. It can be found in the ethnic section of most grocery stores.

MAKE-AHEAD:

Vegetable relish can be prepared up to 1 day in advance. Roast vegetables, toss with basil and salt; cover and refrigerate. Just before serving, add vinegar and toss gently. Proceed as recipe directs.