Polenta with White Beans, Broiled Vegetables and a Lemon-Caper Vinaigrette

Polenta with White Beans, Broiled Vegetables and a Lemon-Caper Vinaigrette

Wow, this one was of the best recipes I’ve made in a while. It was bursting with flavor and texture.The original instructions called for using a grill; I made some adaptations in order to cook this dish indoors and to add my own twist. I think of my broiler as an indoor grill so I broiled the vegetables and the polenta under high heat and achieved excellent results. The acidity and intensity of the dressing is what really set this meal apart. The capers were a fabulous addition to the vinaigrette with its brininess. There’s also a lot of flexibility to use whatever vegetables and herbs you love or have on hand. I used extra zucchini instead of eggplant and basil in place of dill this round. I hope you enjoy this dish as much as I did! It comes together fairly quick for a good weeknight option.

This recipe is loosely adapted from Eating Well.

Polenta with White Beans, Broiled Vegetables and a Lemon-Caper Vinaigrette

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4

1.5 cups of vegetables and two polenta rounds


  • 6T extra-virgin olive oil
  • 2T fresh basil, chopped
  • 2T fresh lemon juice
  • 1T minced shallot
  • 1T capers, rinsed and chopped
  • 1 clove of garlic, minced or pushed through a garlic press
  • 3/4t ground pepper, divided
  • 1/2t kosher salt, divided
  • 4 roma tomatoes, halved
  • 3 medium zucchini sliced 1/4 inch thick lengthwise
  • 1 medium red bell pepper
  • 1 16oz tube prepared polenta, sliced into 8 rounds
  • 1 15oz can white beans, drained and rinsed


Preheat broiler to high.

Whisk together 2 tablespoons of olive oil, basil, lemon juice, shallot, capers, garlic and 1/4 teaspoon of pepper and 1/4 teaspoon of salt in a large bowl and set aside.

Cover a large cookies sheet with aluminum foil and place tomatoes, zucchini and bell pepper on it. Drizzle with remaining 4 tablespoons of olive oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss with a spoon to evenly coat. Broil vegetables 3-4 minutes per side about 3 inches from flame until lightly charred, set aside to cool slightly.

Wrap a small cookie sheet with foil and place polenta rounds on it. Broil 3-4 minutes per side until lightly charred, watching carefully so as not to overcook.

Chopped the vegetables coarsely. Add veggies and white beans to a large bowl and toss with dressing. Serve over the broiled polenta.