This versatile dish is a meal in itself for vegetarians, or an all-in-one complement to grilled chicken, beef, pork or brats. Best of all, the veggies require no cooking, so there’s no extra stove work beyond preparing the polenta.
Combine veggies in a large mixing bowl.
In small mixing bowl, lightly whisk together the vinegar, oil, mustard, and a dash of salt. Pour mixture over the veggies and toss to coat thoroughly. Cover the veggies and let sit in marinade at room temperature at least 3 hours.
Warm a steel or cast iron skillet to medium heat, and pour the course corn meal into the pan. Toast the polenta for 1-2 mins, shaking the pan laterally or mixing with a flat spatula to toast evenly.
Season lightly with salt and then add the milk and water to the dry corn meal.
Cook on low-medium heat, stirring frequently, until the liquid is absorbed, about15 minutes. Add the shredded Grassmilk Cheddar and mix thoroughly.
Lightly coat a 1-quart Pyrex baking dish with cooking spray and scrape polenta into it. Mixture might be a bit thick so use a spatula if necessary to spread it evenly in the baking dish. Allow to cool until firm.
Carefully remove the formed polenta from the baking dish, then slice 6 times cross-wise into 6 rectangular portions. Set aside.
Heat oven to 350 degrees.
On stove top, heat cast iron skillet on medium-high and add ghee. When ghee is melted almost to smoke point, add rectangular slices of polenta to pan and sauté to golden brown on one side. Flip the slices, then put skillet full of slices into the 350-degree oven and bake for 5 minutes.
Arrange polenta rectangles on a platter, distribute marinated veggies on top of the polenta, then shave or grate Organic Valley Grassmilk Raw Sharp Cheddar over all.