Stir-Grilled Root Vegetables
with Asiago Polenta

Makes 4 servings and about 6 cups of polenta

By micro-cooking the root vegetables until almost done, you can grill these veggies in no time at all, leaving you plenty of time for a pre-dinner martini. Maybe you'll even consider this dish for the Thanksgiving table. If you make a double batch of the polenta, following our mantra of "the value of leftovers," you can spoon the extra into a loaf pan, cover, and refrigerate it for up to 3 days. Then use it to make Grilled Polenta with Smoky Mushroom Cream Sauce on page 38. It's also a wonderful side for many of the grilled meats you'll find in later chapters. If you can't find polenta, you can substitute corn grits; most grocery stores carry the Bob's Red Mill brand.

Asiago Polenta:
6 cups vegetable or chicken broth
8 ounces uncooked polenta (stone-ground Italian yellow cornmeal)
          or corn grits
1 cup freshly grated Asiago cheese
Fine kosher or sea salt and freshly ground black pepper to taste

8 shallots, peeled
8 baby turnips, peeled, or 4 medium-size turnips, peeled and quartered
4 baby carrots
8 new potatoes, quartered
1 large leek, trimmed to about a 5-inch length, sliced in half lengthwise,
          and chopped
1 large parsnip, peeled and cut into 2-inch pieces
3 tablespoons olive oil
Kosher or sea salt and freshly ground white pepper to taste

To make the polenta, in a large pot over medium-high heat, bring the broth to a boil. Sprinkle in the polenta in a steady stream, whisking constantly. Continue whisking for 5 minutes. When the polenta has bubbled into a thick mass, whisk in the Asiago cheese. Season with salt and black pepper to taste and set aside, keeping warm.

Prepare a hot fire in your grill.

Place all the vegetables in a large, microwave-safe bowl, toss with the olive oil, and season with salt and white pepper. Microwave on high for 3 to 4 minutes, or until the vegetables are partially cooked. Pour the vegetables into a grill wok and place the wok on a baking sheet to take out to the grill.

Stir-grill the vegetables, tossing with wooden paddles or grill spatulas, until the potatoes, parsnips, and turnips are tender when pierced with a paring knife. Serve them next to or on top of the warm polenta.


Buy the Book!


Weeknight Grilling with the BBQ Queens
Making Meals Fast and Fabulous

by Karen Adler and Judith Fertig
Harvard Common Press
Photography: Kirsten Shultz
$29.95; Hardcover
ISBN: 1-55832-313-9
$14.95; Trade paperback
ISBN: 1-55832-314-7
Recipe reprinted by permission.


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