Grilled Artichokes with Polenta and blistered tomatoes, pesto, capers and fresh basil -served family style! An easy, healthy, rustic meal, perfect for summer nights on the patio! Vegan and GF !
This rustic, family-style Italian meal is a feast for the senses. Fresh artichokes are grilled to perfection giving them a delicious earthy, smokey char. Polenta is grilled and cherry tomatoes are blistered. Drizzled with pesto, sprinkled with capers and strewn with basil leaves, this meal can be kept vegan and gluten free…or for extra richness, add dollops of creamy Burrata cheese.
Serve this on casual summer evenings, family style, on a large cutting board or plater, and place right smack in the middle of the table allowing everyone to serve themselves. Or, for a more upscale affair, plate individually -stacking and layering the polenta. This is summer grilling, Italian Style!
This recipe was created for Colavita, a gourmet Italian food company founded in Southern Italy, in a small village called Sant’Elia a Pianisi.
Originally, there were two families. One family produced olive oil from the local olives and the other family made fresh pasta for the village. The two families with the same name, Colavita, eventually became one company and today create a variety of gourmet ingredients for Italian cooking.
For years, I had been using their olive oil, so when a few boxes filled with all their products came, I was already familiar with the brand, but had no idea they offered so many great gourmet products besides olive oil!
The dish starts off with making a firm polenta out of cornmeal which will be chilled so it sets up. I usually make the polenta and blanch the artichokes the day before. Then when ready to serve, all there is to do is fire up the grill!
I can’t say enough about this particular polenta. I’ve made a lot of polenta in my life, in catering and in my restaurant days… and have the polenta scars to prove it. This, by far is the best and easiest I’ve worked with. It’s a finer grain, doesn’t clump and cooks in 5 minutes flat! It has great texture and holds up well on the grill. I’m kind of obsessed with it at the moment.
I love adding fresh herbs to polenta at the very end of cooking so they stay green…like sage or basil.
Grill it all up. Adding an element of smoke here is really nice- like some wood chips in a foil packet, or cooking over coals.
Serve it up with pesto – or try this homemade Arugula Pesto!
Hope you Enjoy!Print