6 oz. Drew’s All-Natural Rosemary Balsamic Salad Dressing & 10 Minute Marinade
1 cup yellow corn meal
3 cups water
2 tablespoons olive oil
1 tablespoon fresh garlic, chopped
1 eggplant, peeled & sliced into 1/4″ rounds
1 each medium zucchini and summer squash, sliced in 1/4″ rounds
4 medium portobello mushrooms, stemmed and quartered
2 tomatoes, cut into wedges
2 onions, sliced into 1/2″ rings
Salt and pepper, to taste
In a sauce pan bring to a simmer the water with garlic and 2 tablespoons of olive oil. Slowly whisk the corn meal. Add salt and pepper to taste. Cook on low for about 10 minutes, until thickened and leaves the sides of the pan. Spread to 1/4″ thin on a cookie sheet and chill.
Slice the vegetables as outlined above and toss in a bowl with dressing. Set aside fpr 5-30 minutes while you preheat your grill. Slice you polenta into long triangles and grill until lightly crisp. Grill the vegetables until tender, top with little more dressing and serve with the polenta.