Polenta with Grilled Veggies and Canollini Bean Humus

Polenta recipe from Mario Batali, found here.

Ingredients

Polenta
4 c. water
2 T. salt
1 c. yellow corn meal

Grilled Veggies

3 zucchini, sliced
1 smallish eggplant, sliced
1.5 green peppers, sliced

Canollini Bean Humus

1 tin canollini beans, drained
2 T. olive oil
3-4 cloves garlic, chopped
salt, pepper, paprika


Methodology

1. Put water in a pot with salt. Bring to a boil. Stir in the corn meal. Keep stirring, lowering heat until corn meal is thick. Ladle into greased muffin tins, a little more than 1/4 c. polenta/tin. It makes 12 very full or probably more if you're not lazy. See note.

2. Put polenta tins in fridge. Wait. When cool, remove from fridge.

3. Slice veggies and put on grill. Brush lightly with olive oil and sprinkle with salt and pepper. Put polenta cakes on grill also.

4. Put beans, oil, and garlic in food processor and hit go. Add spices.

5. Serve ensemble.

Notes

*On Polenta: This cooking methodology is problematic on two accounts. One is that I think 2 tablespoons of salt is too much - I would recommend maybe half or a quarter of that. The other is that "put corn meal in pot and mix with a spoon" doesn't really convey a) how lumpy the stupid corn meal is and b) how it's kind of scary when it boils and spits hot grits at you.

Cooking this might be much easier to deal with if you are not sick and your brain makes sense of complex inputs like the boiling of a pot and is capable of looking at a recipe and saying, "Two tablespoons seems like too much!", so feel free to disregard this advice. Warning. Thing.

*One polenta cake = ~40 calories, assuming you made them all the same and not, you know, some really huge and some quite small. I don't know. Maybe you don't understand the idea of dividing things equally. I'm not judging.

*This was really good, but it would have been better if the polenta hadn't been so salty. Seriously, don't make this recipe like this.

*5/7 on the disaster index.