Grilled Vegetables & Polenta Recipe

Prepare cauliflower: remove leaves and trim stem so head sits flat. Slice cauliflower into 1–1¼-inch thick 'steaks' from the center. Reserve smaller florets for grilling or polenta mix.

Make vegetable marinade: in a bowl whisk 3 tbs olive oil, smoked paprika, ground cumin, 1.5 tsp salt and 0.75 tsp black pepper and the juice of half a lemon (about 1 tbs).

Brush both sides of cauliflower steaks with the marinade. Toss sliced zucchini (cut on a diagonal into 1/2-inch slices), quartered bell peppers (seeds removed), and thick wedges of red onion in remaining marinade.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly to prevent sticking.

Grill cauliflower steaks 5–7 minutes per side until charred and tender when pierced with a knife (internal bite should be fork-tender). Grill other vegetables 3–5 minutes per side until char marks appear and vegetables are cooked but still hold shape. If using smaller cauliflower florets, grill 4–6 minutes until tender.

Transfer grilled vegetables to a plate, squeeze remaining lemon half over them, and keep warm.

Combine rice and 1 cup vegetable broth in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook until liquid is absorbed (about 15 minutes). Fluff with a fork and set aside.

While rice cooks, bring 3 cups water or vegetable broth to a gentle boil in a medium saucepan. Gradually whisk in 1 cup polenta (coarse cornmeal) to avoid lumps.

Reduce heat to low and simmer polenta, stirring frequently, for 20–25 minutes until thick and creamy. Stir in 1 tbs butter or olive oil and 1 tsp salt about halfway through cooking. If polenta becomes too thick, stir in up to 1/4 cup hot water or broth to loosen.

When polenta is nearly done (last 5 minutes), stir in 1/2 cup corn kernels, 1/2 cup black beans, 1 tsp chipotle (or chipotle powder), and finely diced 1/2 jalapeño if using. Heat through for 2–3 minutes so flavors meld.

Fold the cooked rice into the polenta mixture to create a polenta & rice blend. Taste and adjust seasoning with additional salt, the juice of 1/2 lime, and 2 tbs chopped cilantro. Keep warm until serving.

Heat 1 tbs olive oil in a saucepan over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until translucent.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, careful not to brown.

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.25 tsp sugar (if using), 0.5 tsp salt and 0.25 tsp black pepper.

Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in 1 tbs chopped fresh basil at the end if available.

Spoon a generous portion of southwest polenta & rice onto each plate (about 3/4–1 cup).

Place a grilled cauliflower steak alongside the polenta. Arrange grilled zucchini, peppers and onion next to the steak.

Ladle 2–3 tbs pomodoro sauce over the cauliflower steak and a little onto the polenta. Drizzle with extra-virgin olive oil and sprinkle 1/4 cup grated Parmesan (or vegan alternative) and chopped parsley/cilantro.

Serve immediately with lemon and lime wedges for additional acidity on the side.