- 20 min
Allergens: Dairy, Sulphite
Prepare the vegetables
Preheat oven to 400°F.
Chop the onion, the bell pepper and the zucchini into large pieces. Place on a baking sheet, drizzle with 2 Tbsp of olive oil (double for 4 ppl.), season with salt and pepper and bake for 10-13 min.
Start the polenta
In a pot, bring the 1/2 broth cube (1 cube for 4 ppl.), 1.5 cups of water (double for 4 ppl.) and the milk to a boil. Over medium heat, slowly sprinkle the cornmeal into the liquid, whisking until it thickens.
Cook the polenta
Stirring regularly with a wooden spoon, add 1.5 cups of water (double for 4 ppl.), 2 Tbsp of butter (double for 4 ppl.) and the parmesan into the cornmeal. Season with salt and pepper and mix well. Cook for 10-13 min.
Finish cooking and serve
In a bowl, mix 1 Tbsp of olive oil (double for 4 ppl.) and the balsamic vinegar. Toss with the arugula. Place the polenta (cornmeal) in the bottom of a plate. Top with grilled vegetables, arugula and basil.