Grilled Vegetables with Curry and Polenta

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IMG_1009Goat cheese is the ingredient of the week here at our house. The large, 11-oz. size was on sale at Whole Foods so I figured we could find a few recipes that called for goat cheese. Turns out there are many and that they are yummy. Especially this curried vegetable dish that I adapted from Naturally Ella. It’s easy-peasy to make and you won’t miss the meat – I promise!

The polenta takes a while to cook, so definitely get that started before you start on any of the other stuff. Once I had the polenta boiling, I chopped the veggies and mixed in olive oil and curry powder.IMG_1002

When the polenta had been on for about 20 minutes, I started the grill pan for the veggies. They were done sooner than the polenta, so we placed them in a bowl with the chickpeas, tossed everything together and then covered the bowl.1

Serving is simple – polenta in the bowl, top with veggie and chickpea mixture and add some crumbled goat cheese. Yum-o! That char on the grilled veggies went perfectly with the creamy tang of the goat cheese.IMG_1007IMG_1008

Grilled Vegetables with Curry and Polenta
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. Polenta
  2. 4 cups chicken stock or vegetable stock (I always have homemade bone broth on hand so I used it)
  3. 1 cup of polenta or stone-ground grits
  4. 1/4 tsp salt
  5. 1 tbsp butter (optional)
Vegetables
  1. 1 red bell pepper, cut into strips
  2. 1 onion, sliced into rings
  3. 1 large zucchini, cut into strips
  4. 1 tbsp olive oil
  5. 4 tsp curry powder
  6. 1 cup cooked chickpeas
  7. Crumbled goat cheese
Instructions
  1. Bring the stock and salt to a boil in a medium pot
  2. Add polenta and stir until it thickens, about 10 minutes
  3. Reduce heat to a simmer, continue cooking and stirring every 3-4 minutes until polenta is cooked - about 25-30 minutes more. (Polenta does thicken as it cools)
  4. Stir in butter just before serving
  5. While polenta is cooking, toss veggies with 3 tsp curry powder and 1 tbsp olive oil
  6. Heat grill (or grill pan in my case) and cook the veggies. I added the onions and peppers first for about 3 minutes before adding the zucchini since the former take longer to cook.
  7. Once cooked, transfer veggies to a cutting board and chop into chunks.
  8. Toss them back in the original bowl and add the chickpeas and the remaining 1 tsp. of curry powder.
  9. Serve polenta in shallow bowls, top with veggie mixture and add creamy goat cheese on top.
  10. Enjoy!
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