vegan grilled polenta with spring vegetables

a great weeknight dinner

Usually I make my own polenta because it is so simple but a while back I purchased a tube of pre-made polenta from Trader Joe's to have on hand when I wanted something quick to make for dinner. The other night was one of those nights.


I threw this entire meal together, from taking my ingredients out of the fridge to sitting down at the table, in less than 30 minutes. I appreciate it for being quick and easy, however, if you have extra time on your hands, you can make your own polenta and/or marinara sauce.

Grilled Polenta with Spring Vegetables
serves four

• 1 tube of polenta
• 20 stalks of asparagus
• 10 baby bella mushrooms
• 1 leek, white part only
• 2 cloves garlic
• generous sprinkle of no-salt seasoning (I use Kirkland's organic no-salt seasoning)
• salt and pepper to taste
• 2 cups of jarred marinara sauce
• 1/4 - 1/2 cup vegan sour cream

1. Heat up grill (I use my little George Foreman).  Meanwhile, slice polenta into 8 even rounds.  Brush each slice with a little olive oil, sprinkle with some no-salt seasoning or dried herbs of your choice and put on grill to start cooking.
2. Cut asparagus into 1 inch pieces and steam.  
3. Heat marinara sauce.
   
4. While asparagus is steaming and marinara sauce is heating, chop the mushrooms, slice the leek and mince the garlic.
5. When asparagus is tender, remove from pan.  Drain out water and add a drizzle of olive oil.  Once oil is heated, add mushrooms and leek and saute.
6. When the mushrooms have lost most of their liquid and the leek is soft, add the asparagus, garlic, salt, pepper and no-salt seasoning.  Continue cooking for another minute or two.
7. By now, your polenta should be fully grilled.  
8. On each plate, pour 1/2 cup of the marinara sauce.  On top of the sauce add two rounds of polenta.  On top of the polenta add 1/4 of the vegetable mixture.  On top of the vegetables add 1-2 tablespoons vegan sour cream.

This would also probably be really delicious with the addition of some spinach or other greens and/or chickpeas.