Vegetable Napoleon Over Polenta With Fire-Roasted Harissa
Prep time
Cook time
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Grilled vegetables over creamy polenta with fire-roasted tomato and red pepper harissa. [Vegan, gluten-free]
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Serves: 2 entrees
Ingredients
1 15.5-oz can fire-roasted tomatoes
1 fire-roasted red pepper (jarred kind is fine)
3 cloves garlic
½ t. ground cumin
½ t. red pepper flakes
½ t. agave
¼ cup fresh cilantro
½ t. sea salt, plus more to taste
1 t. white balsamic vinegar
4 cups water
1 vegetable bullion cube
1 cup polenta (cornmeal)
2 portobello mushroom caps
6 artichoke hearts, halved or quartered
8-10 cherry tomatoes, halved
12-14 asparagus spears
Instructions
Blend first 9 ingredients in a blender or food processor to desired level of smoothness. Taste and add salt and red pepper flakes to taste. Set aside.
Bring water, bullion cube, and polenta to a boil in a medium saucepan. Stirring occasionally, reduce heat and simmer for about 20 minutes until thick and creamy.
Using grill plates, a George Foreman grill, or a panini press, grill vegetables for about 3 minutes over medium heat until you see grill marks.
Spoon about 1 cup of polenta into each pasta bowl or plate. Spread the grilled vegetables on top of the polenta, then drizzle desired amount of harissa on top of the vegetables. Serve and enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/08/vegetable-napoleon-over-polenta-with-fire-roasted-harissa/