Grilled Vegetables with Rosemary-Goat Cheese Polenta | Potatoes | Boston Organics

Ingredients

• 1 Tbsp butter (unsalted)
• 1/2 cup onion, finely chopped
• 3/4 cup polenta or stone-ground yellow cornmeal
• 1 can (14-ounce) reduced sodium chicken broth (or vegetable broth)
• 1 1/2 tsp coarse salt
• 1 1/2 tsp fresh-ground pepper
• 1/4 tsp cayenne pepper
• 3 Tbsp goat cheese
• 2 Tbsp rosemary, roughly chopped
• 1/2 cup extra-virgin olive oil
• 2 Tbsp extra-virgin olive oil
• 6 pound(s) mixed vegetables such as asparagus, cabbage, Japanese eggplant, summer squash, red potatoes, bell peppers, halved or quartered