Recipe: Stir-Grilled Root Vegetables with Asiago Polenta

STIR-GRILLED ROOT VEGETABLES WITH ASIAGO POLENTA

"By micro-cooking the root vegetables until almost done, you can grill these veggies in no time at all, leaving you plenty of time for a pre-dinner martini. Maybe you'll even consider this dish for the Thanksgiving table. If you make a double batch of the polenta, following our mantra of "the value of leftovers," you can spoon the extra into a loaf pan, cover, and refrigerate it for up to 3 days. It's a wonderful side for many of the grilled meats you'll find in later chapters. If you can't find polenta, you can substitute corn grits; most grocery stores carry the Bob's Red Mill brand."

FOR THE ASIAGO POLENTA:
6 cups vegetable or chicken broth
8 ounces uncooked polenta (stone-ground Italian yellow cornmeal) or corn grits
1 cup freshly grated Asiago cheese
Fine kosher or sea salt and freshly ground black pepper to taste

FOR THE VEGETABLES:
8 shallots, peeled
8 baby turnips, peeled, or 4 medium-size turnips, peeled and quartered
4 baby carrots
8 new potatoes, quartered
1 large leek, trimmed to about a 5-inch length, sliced in half lengthwise, and chopped
1 large parsnip, peeled and cut into 2-inch pieces
3 tablespoons olive oil
Kosher or sea salt and freshly ground white pepper to taste

TO MAKE THE POLENTA:
In a large pot over medium-high heat, bring the broth to a boil. Sprinkle in the polenta in a steady stream, whisking constantly. Continue whisking for 5 minutes. When the polenta has bubbled into a thick mass, whisk in the Asiago cheese. Season with salt and black pepper to taste and set aside, keeping warm.

TO COOK THE VEGETABLES:
Prepare a hot fire in your grill.

Place all the vegetables in a large, microwave-safe bowl, toss with the olive oil, and season with salt and white pepper. Microwave on high for 3 to 4 minutes, or until the vegetables are partially cooked. Pour the vegetables into a grill wok and place the wok on a baking sheet to take out to the grill.

Stir-grill the vegetables, tossing with wooden paddles or grill spatulas, until the potatoes, parsnips, and turnips are tender when pierced with a paring knife.

Serve them next to or on top of the warm polenta.

Makes 4 servings and about 6 cups of polenta
Source: Weeknight Grilling with the BBQ Queens by Karen Adler and Judith Fertig