Grilled Polenta with Roasted Veggies and Basil Oil

Serves 4-6 Prep Time 2 hours   Cook Time 20 minutes   Rated:

This recipe is so beautiful to look at that I always recommend it as a part of a dinner party menu. Make sure you use a good variety of colors in your veggie choice and you can't go wrong...and as for flavour! Well, it goes without saying, this is DIVINE! You can serve individually or use a beautiful platter of your choice.

Really the best way to cook polenta is fortunately in your Thermomix, so this recipe just becomes easy and do-able. Have a little patience when grilling the set polenta as you don’t want it to break up. Rather better to go slower and have it keep its shape. It is very pretty when all is said and done!


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  • 2 red onions, peeled and cut in wedges
  • 4 - 6 tomatoes, halved (work on 1/2 tomato per person)
  • Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • Salt and pepper to taste
  • 4 red capsicums
  • 2 zuchinni, cut lengthways in ribbons with a potato peeler
  • 4 - 6 flat mushrooms (or 1 per person)
  • Basil Oil
  • 1 handful Basil leaves
  • 120 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 1 lemon, juice and zest
  • Pinches Pink Salt Flakes pink salt flakes BUY
  • Feta and Rosemary Polenta Wedges
  • 100 Grams parmesan, cubed
  • 200 Grams instant polenta
  • 400 Grams liquid stock of choice
  • 60 Grams Butter BUY
  • 100 Grams feta, cubed
  • 1/2 Teaspoon ground nutmeg
  • 1 sprig rosemary, foliage only



Heat oven to 160°C.


Line tray with baking paper, spread onions and tomatoes and drizzle with EVOO


Turn to coat and season with salt and pepper.


Roast approx 1 hour. Add mushrooms and roast a further 20 minutes.


Meanwhile roast capsicums whole on oven shelf.


Remove capsicums when skin is blackened and place in paper bag until cool.


Peel skin, remove seeds and cut into pieces. Set aside.


Heat oiled grill plate over medium heat and char zucchini ribbons on both sides.


Add capsicums to grill just to warm through.




Place basil into Thermomix bowl and chop 4 sec/speed 6. Scrape down sides of bowl.


Add EVOO through hole in lid while blades are running at speed 6.


Add lemon juice and zest and seasoning to taste and combine 3 sec/speed 6. Set aside until ready to serve.




Place parmesan into Thermomix bowl and mill 8sec/speed 8. Remove from bowl and set aside.


Place polenta and stock into Thermomix bowl and cook 8 min/100°C/speed 4.


Add grated parmesan and butter. Blend 1 min/speed 4.


Add rosemary and feta and just combine 4 sec/speed 3.


Spread into a 20cm square tin and refrigerate until solid. Cut into wedges and grill on a well oiled grill pan both sides to sear.


Polenta is quite tasteless, so make sure you are generous with the flavoring of choice.


You can add any cheese, herbs of your choosing.


Serve the wedges with all of the roasted vegies and basil oil.

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