Grilled Vegetable & Polenta "Lasagna"

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 8

Ingredients

Veggie Marinade (split between two gallon bags, or a large bowl):6 Tbsp. Balsamic/White Balsamic Vinegar2 Tbsp. Olive Oil10 Basil leaves, chopped into small pieces (1 Tbsp. of dried would be a fine subsitute)4 Cloves of Garlic, pressed, or minced very finelyPinch of saltVeggies:2 Eggplants, sliced long-ways into 1/4 to 1/2 inch slices. Discard end pieces (the skin is just too chewy)3 small zucchini, prepared similarlyPolenta:3 1/2 cups of water2 Cloves of Garlic, pressed, or minced very finely1 tsp. Oregano (dried/ground)1/2 tsp. Salt1 cup Yellow CornmealSauce:Roasted Garlic Marinara (I used Trader Joe's, but what ever type of sauce you think best)

Directions

First, start with the marinade. Mix all of the ingredients into to the bag(s), squash them about, and then add the Veggies.

Let the veggies marinate for as little as 15 minutes.

Grill the marinated veggies on an indoor grill/griddle, or crank up the outdoor grill. Your call. :) Grill until grill marks are visible.

Once the veggies are complete, start on the polenta.

In a medium-sized sauce pan, bring 3 1/2 cups of water to boil. To that water, add 2 cloves of pressed garlic, 1 tsp. of dried Oregano, 1 Tbsp., and 1/2 tsp. Salt. Once the water is boiling, add the cornmeal in a steady stream, whisking continually until the polenta thickens and pulls away from the sides of the pan. Remove from the heat.

In a greased (quick shot of Pam is fine) 9 x 13 pan layer the ingredients, starting with sauce, followed by polenta. I do two polenta layers, half of the pot for each layer, separated by veggies and sauce, and the final layer of polenta topped with another layer of veggies and sauce.

Bake in a 350-400 degree oven for 45 minutes, or until bubbly

Serving Size:�1/8th of a 9 x 13 pan

Servings Per Recipe: 8

Nutritional Info Amount Per Serving