Grilling — a summer tradition. But guys, the heatwave has been relentless and deadly. It’s just too hot to stand in the heat over an open fire. It’s not safe and it’s not fun. Very well, if you must grill, I recommend consulting grillmaster, Steven Raichlen. Usually Mr. Meat Man, he finally gives vegetables their grilling due in his new book, How to Grill Vegetables (vegetable forward, not vegan).
Me, I suggest bringing it inside. The grits cakes and zucchini roast beautifully in an oven, so you can keep cool-ish.
Grits or Polenta Cakes
Call it grits, polenta, or mamaliga (it’s Romania’s native dish), it’s cornmeal porridge, humble, affordable, delicious, and comforting. And with this method, easy. Thank Paula Wolfert and her genius hack. It makes perfect grits every time, no matter what you call it. No standing over a hot stove, no risking splatters on your stovetop or you.
Adorable zucchini, baby vegetables and fancy greens courtesy of @the_chefs_garden_ohio, one of the fabulous sponsors for the #Sexysummersalads class I did with @chefelrod.
2 tablespoons olive oil, plus more if desired
1 cup coarse cornmeal (sometimes labelled grits or polenta)
4 cups water
sea salt and freshly ground pepper
Preheat oven to 350 degrees.
Generously oil a deep ovenproof casserole with one tablespoon of the olive oil. Pour in cornmeal and water, add a little sea salt — you’ll probably want more when it’s done. Give it a stir, so it forms a slurry. It will not look pretty. Have heart. Place baking dish in the oven and leave it to work its magic for 1 hour.
Take out the mamaliga, and give it a vigorous stir Season generously with sea salt and pepper. Add more olive oil if desired. No lumps, no splatters.
To make grits cakes:
Lightly oil an 8 X 8” baking pan, a clean, empty 24-ounce container of vegan yogurt. Allow polenta to cool slightly. Then pour into chosen container, cover and refrigerate for six hours or even overnight, until grits condenses and becomes firm.
Turn out and slice as desired, such as rounds, batons, triangles.
Preheat oven to 400 degrees. Lined a rimmed baking sheet with parchment or a Silpat. Place grits cakes on top. Brush lightly with olive oil and sprinkle with sea salt.
Roast for 15 minutes, or until the edges are lightly blackened. Flip grits cakes gently and roast for another 10 minutes, or until they’re golden and crispy.
Yes, you can also grill them. Top with grilled vegetables or roasted zucchini, or any variety of summer produce.
Serves 4 to 6.
Grilled Zucchini and Lemon with Fresh Herbs
Ingredients
- 2 lemons rinsed well and sliced crosswise in paper-thin slices
- 2 zucchini sliced into long, slender planks
- 1 red onion sliced crosswise into rings
- 1 handful mint leaves torn
- 1 handful oregano leaves
- 1 handful parsley leaves
- 1 tablespoons olive oil
- sea salt and freshly ground pepper to taste pepper
Instructions
- Bring a small saucepan of water to boil, poking out the seeds. Drop the lemon slices in the water to blanch for a minute. Drain well and blot dry.
- Brush lemon slices, onion and zucchini blanks with olive oil and sprinkle with sea salt and freshly ground pepper. Grill lemon slices for about a minute — a grill basket is great for this — or until the start to blacken, then flip and grill the other side. Set aside.
- Brush the zucchini planks and sliced onions with remaining olive oil and season with sea salt and pepper. Grill a few minutes per side, or until softened and the onion is slightly caramelized, about 8 minutes, a little longer for the zucchini. My go-to source for grilling vegetables — and for many things — is “The Old Farmer’s Almanac.”
- Arrange grilled zucchini, onion and lemon on a platter. Scatter herbs on top and drizzle with a little more olive oil, if desired. Set aside and leave out at room temperature for about 30 minute before serving, so the flavors get to know each other.
Notes
Grits or Polenta Cakes
Ingredients
- 2 tablespoons olive oil plus more if desired
- 1 cup coarse cornmeal sometimes labelled grits or polenta
- 4 cups water
- sea salt and freshly ground pepper
Instructions
- Preheat oven to 350 degrees.
- Generously oil a deep ovenproof casserole with one tablespoon of the olive oil. Pour in cornmeal and water, add a little sea salt — you’ll probably want more when it’s done. Give it a stir, so it forms a slurry. It will not look pretty. Have heart. Place baking dish in the oven and leave it to work its magic for 1 hour.
- Take out the mamaliga, and give it a vigorous stir Season generously with sea salt and pepper. Add more olive oil if desired. No lumps, no splatters.
To make grits cakes:
- Lightly oil an 8 X 8” baking pan, a clean, empty 24-ounce container of vegan yogurt. Allow polenta to cool slightly. Then pour into chosen container, cover and refrigerate for six hours or even overnight, until grits condenses and becomes firm.
- Turn out and slice as desired, such as rounds, batons, triangles.
- Preheat oven to 400 degrees. Lined a rimmed baking sheet with parchment or a Silpat. Place grits cakes on top. Brush lightly with olive oil and sprinkle with sea salt.
- Roast for 15 minutes, or until the edges are lightly blackened. Flip grits cakes gently and roast for another 10 minutes, or until they’re golden and crispy.
- Yes, you can also grill them. Top with grilled or roasted zucchini, or any variety of summer produce.
Looking for more zucchini recipes? Try these.
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