Ingredients

Polenta 4 cups (1 L) water tsp (2 mL) salt 1 cup (250 mL) cornmeal cup (50 mL) finely chopped fresh Italian parsley cup (50 mL) freshly grated Parmigiano-Reggiano cheese 2 tbsp (25 mL) chopped fresh chives 2 cloves garlic, minced Grilled Peppers and Grape Tomatoes 2 red peppers, quartered cup (50 mL) extra virgin olive oil 2 cups (500 mL) halved grape tomatoes 3 tbsp (45 mL) chopped fresh basil 2 tbsp (25 mL) chopped fresh Italian parsley 2 cloves garlic, minced 1 tbsp (15 mL) sherry vinegar tsp (1 mL) salt Pinch fresh ground black pepper 1/3 cup (75 mL) crumbled blue cheese

Description

This First Course Can Turn Into A Favourite Vegetarian Main For Dinner As Well. Make The Polenta Ahead Of Time So All You Need To Do Is Turn On The Barbecue And Grill Everything. This Combination Of Creamy Polenta And Crunchy Grill Marks Enhances The Swee

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