Grilled Polenta and Vegetable Skewers

Grilled Polenta and Vegetable Skewers

Serves 4 or 2  people as a main dish

This dish is inspired by my favorite restaurant back home in Gearhart, Oregon, “Pacific Way Bakery & Café.”  I love, love, love polenta and veggies and has always been one of my favorite items on the menu.

8 wooden skewers soaked in water for 30 minutes

1 log prepared polenta

8 cherry tomatoes

8 white mushrooms

1 zucchini sliced into ½” rounds

1 onion quartered into 1” squares

Grated Parmesan cheese

Fresh rosemary for garnish

(optional)

Salt and pepper to taste

Sauce

½ cup balsamic vinegar

1 T butter

To make sauce, heat balsamic vinegar over medium-high heat stirring occasionally, until it has reduced by half.  Remove from heat, add butter, stir and set aside.

To make dish, slice polenta into ½” rounds, set aside.  Thread vegetables onto skewers.  Spray both sides of polenta and vegetable skewers with olive oil cooking spray and season with salt and pepper.  Preheat grill to medium-high heat and grill polenta and skewers for 5 minutes per side.  Plate the polenta and skewers.  Top polenta with Parmesan, drizzle sauce on plate and garnish with rosemary.