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.
4 Ripe but firm peaches, halved and pitted
2 tablespoons unsalted butter, melted
1/2 cup Mascarpone
1/4 cup best-quality honey
Preheat gas grill to medium-high. Brush cut sides of peaches with butter.
Grill uncovered, until just softened and warmed through, 3 to 4 minutes. Transfer to dessert plates, spoon some Mascarpone alongside peaches, drizzle with honey, and serve immediately.
Note: Mascarpone, or Italian-style cream cheese, is available at specialty food stores and most supermarkets. You may substitute fresh riccota cheese or creme fraiche.
Makes 4 servings.
Variation: You may substitute honey for raspberry sauce.
What you need:
12 ounces fresh raspberries (frozen also works)
3 tablespoons water
1 1/2 tablespoons sugar
For the fresh raspberry sauce:
Puree the raspberries, water, and sugar in a food processor until smooth. Then, strain through a fine mesh strainer to remove the seeds. Press the solids against the strainer to get as much of the sauce as possible. This can be made ahead and refrigerated for up to 2 days.