Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, rain in the polenta by letting it stream through your fingers. (This will prevent lumping.)
Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!
The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).
Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.
Make the Marinade and Vegetables: Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.
When ready to serve, preheat an outdoor grill or indoor grill pan.
Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.
At the same time grill the vegetables until they are tender but still firm.
Pile the vegetables on top of the polenta, then stand back and wait for the applause!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	580.17 Kcal (2429 kJ)
Calories from fat	364.48 Kcal
		% Daily Value*
Total Fat	40.5g	62%
Cholesterol	32.49mg	11%
Sodium	1587.61mg	66%
Potassium	573.27mg	12%
Total Carbs	42.52g	14%
Sugars	9.35g	37%
Dietary Fiber	5g	20%
Protein	12.96g	26%
Vitamin C	46.8mg	78%
Vitamin A	2.7mg	89%
Iron	18.3mg	102%
Calcium	171.7mg	17%

Amount Per 100 g
Calories	124.29 Kcal (520 kJ)
Calories from fat	78.08 Kcal
		% Daily Value*
Total Fat	8.68g	62%
Cholesterol	6.96mg	11%
Sodium	340.12mg	66%
Potassium	122.81mg	12%
Total Carbs	9.11g	14%
Sugars	2g	37%
Dietary Fiber	1.07g	20%
Protein	2.78g	26%
Vitamin C	10mg	78%
Vitamin A	0.6mg	89%
Iron	3.9mg	102%
Calcium	36.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tortellini Toss

Olive oil, Onion, chopped, Zucchini, chopped and 8 more..
Salad-Topped Pizza

Red onion, thinly sliced, Zucchini, thinly sliced and 15 more..
Grilled Pepper-and-Squash Quesadillas

Yellow or red bell pepper, Poblano pepper, Olive oil and 9 more..
Algerian Couscous

Onion, chopped, Turmeric, Cayenne, Vegetable stock and 11 more..
Meatloaf Sandwiches (Ww)

Olive oil, Red onion, chopped, Zucchini, shredded and 16 more..
Zucchini 3-Cheese Quiche

Plain breadcrumbs, Parmesan cheese, grated (optional) and 13 more..
Disney's Ratatouille

Tomato paste, Onion, chopped, Minced garlic, Olive oil and 10 more..
El Torito Chicken Tortilla Soup

Boneless skinless chicken breasts, Chicken broth and 24 more..
Asparagus-Turkey Pasta Toss

Uncooked angel hair pasta, Butter and 10 more..
Pioneer Woman's Pasta Primavera

Butter, Olive oil, Garlic cloves, minced and 18 more..
Basil Roasted Vegetables over Couscous

Minced fresh basil, Balsamic vinegar and 13 more..

Recipe Tags

Weightwatchers Points

14.2

Points
16

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

Also Try

Roasted Lamb with Root Vegetables

Leg of lamb, Garlic, minced, Coarsely ground black pepper and 14 more..
Roasted Salmon With Root Vegetables

Carrots, peeled and chopped, Parsnips, peeled and chopped and 8 more..
Roasted Salmon with Fresh Vegetables

Olive oil, Salt, divided and 8 more..
Roast Hens with Golden Vegetable Hash

Cornish hens (1 1/2 lb. each), Balsamic vinegar, Olive oil and 10 more..
Roast Chicken With Root Vegetables, Rosemary, and Garlic

Whole chickens, rinsed, giblets and neck reserved and liv... and 15 more..
Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce

Whole chickens, Red potatoes , trimmed around center and 21 more..
Angel Hair Pasta With Garden Vegetables

Angel hair pasta (or whatever you have on hand), Snow peas and 14 more..
Butter-Maple Roasted Carrots With Garden Thyme

Butter, Water, Salt, Pepper, Garlic clove, minced and 5 more..
Roast Dijon Chicken and Vegetables

Dijon mustard, Dried thyme, divided, Chicken-breast halves and 8 more..
Roasted Pork and Autumn Vegetables

Fennel bulbs (about 1 1/2 lb), Onions, Olive oil, divided and 10 more..