Arrosticini di Polenta

Arrosticini di Polenta is a delightful vegetarian twist on the traditional Italian BBQ dish, featuring skewers of grilled polenta paired with vibrant vegetables. This dish is perfect for summer grilling and offers a unique, smoky flavor complemented by fresh herbs.

Ingredients

• Polenta - 200 grams
• Vegetable broth - 500 ml
• Cherry tomatoes - 100 grams
• Zucchini - 1 medium (about 200 grams)
• Bell pepper - 1 medium (about 150 grams)
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams
• Fresh rosemary - 5 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring the vegetable broth to a boil in a saucepan.
2. Gradually add the polenta to the boiling broth, stirring continuously to prevent lumps.
3. Cook the polenta for about 20 minutes, or until it thickens, stirring frequently. Add salt and pepper to taste.
4. Once cooked, pour the polenta into a greased dish and spread it evenly. Let it cool and set for about 10 minutes.
5. While the polenta is cooling, chop the zucchini and bell pepper into bite-sized pieces and halve the cherry tomatoes.
6. Preheat the grill or grill pan over medium heat.
7. Cut the set polenta into cubes and skewer them alternately with the chopped vegetables onto skewers.
8. Brush the skewers with olive oil and sprinkle with salt, pepper, chopped basil, and rosemary.
9. Grill the skewers for about 10-15 minutes, turning occasionally until the polenta is crispy and the vegetables are tender.
10. Serve hot, garnished with fresh herbs.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from vegetables, enhancing immune function.

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