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Grilled Polenta w/ Roasted Pepper Sauce
Ingredients
For the Polenta
  • 1 polenta log
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp salt and peper
Roasted Pepper Sauce
  • 4 peppers
  • 5 sun-dried tomatoes, in oil
  • 1/4 cup olive oil
  • 1/3 cup navy beans
  • 1 garlic clove
  • juice of one lemon
  • salt, to taste
Instructions
For the Roasted Pepper Sauce

  1. Heat up your BBQ.

  2. Place the peppers on the BBQ. Cook them until the skins have burnt.

  3. When the whole pepper is charred, place them on a plate and wrap them in aluminum foil. Let sit for 15 minutes.

  4. Remove the foil and let the pepper cool. Once they're cool, peel the burnt skin off and remove the seeds.

  5. Place the peppers with the remaining ingredients into a blender and blend until smooth. 

  6. Keep in the fridge until ready to use.

For the Polenta

  1. Combine the oil with the rosemary, salt, and pepper.

  2. Cut the polenta log into disks.

  3. Brush each side of the disks with the herb oil.

  4. BBQ the polenta disks until warmed throughout, about 5 minutes on each side.

  5. Top with the roasted pepper sauce and serve with roasted cauliflower, recipe below.