These Grilled Polenta Cakes with Pico and Grilled Vegetables are an exciting way to enjoy a meatless meal!
Dietary restrictions can make it tricky to navigate through the world.
Luckily being vegetarian is a choice for me rather than a necessity. If I’m at an event and can’t find something meatless to eat I have the choice of giving in to the (probably delicious) meaty lasagna or snacking on the nuts in my purse and hitting a drive-thru on my way home.
A few weeks ago I was able to enjoy a beautiful night out celebrating a friend who was about to be married. We went to Piggy’s, a very nice restaurant in town well known for their steaks and seafood. They only had one vegetarian option on the menu, a grilled polenta cake with grilled vegetables and a black bean avocado fajita.
I was so, so happy to be a vegetarian when my meal came. Had I not been a vegetarian I surely would have picked something meaty for my plate and missed out on this amazing meal. The polenta was crisp and slightly spicy while the vegetables were perfectly cooked. I couldn’t wait to get home and try making this for myself.
This grilled polenta cake was my (somewhat deconstructed) attempt to replicate that amazing meal. I currently don’t have time to make polenta from scratch so I used a ready made tube, but I can assure you that if you have time to make the real thing it will be well worth it. I’m absolutely crazy about the combination of vegetables here. Between the corn, peppers, and onions the dish really takes on a sweet taste.
What is your favorite vegetarian restaurant pick?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Grilled Polenta Cakes with Pico and Grilled Vegetables
- 1 red bell pepper,, sliced
- 1 bunch broccolini,, trimmed
- 1 medium red onion,, sliced
- Olive oil
- Coarse kosher salt
- 36 ounces pre-cooked polenta,, sliced into ¼″ discs
- Oven Roasted Corn and Black Bean Pico de Gallo
- 1 avocado,, diced
- Preheat a grill pan or panini press to high.
- In a large bowl, toss bell pepper, broccolini, and onion in 1 tablespoon of olive oil until thoroughly coated. Season with salt and grill in the panini press in a single layer until the vegetables begin to soften, about 5-7 minutes.
- Remove the vegetables from the panini press and set aside. Lightly brush both sides of the polenta with olive oil, then grill, flipping once, until crisp and beginning to brown, about 15 minutes.
- To serve, place a spoonful of vegetables on a plate, top with a few slices of polenta, and top with oven roasted corn and black bean pico de gallo and avocado.