Polenta and Grilled Vegetables With Roasted Red Pepper Sauce

Ingredients

Roasted Red Pepper Sauce

• 12 ounces prepared roasted red pepper, drained
• 1/3 cup vegetable broth
• 1 large garlic clove, chopped
• 3 tablespoons chopped fresh basil, plus extra
• fresh basil, to garnish
• 1 tablespoon balsamic vinegar

Directions

1. 1

   Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.

2. 2

   Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.

3. 3

   Combine all sauce ingredients in a blender or food processor and blend until smooth.

4. 4

   Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.