Grilled Polenta and Vegetables Provencal – World Spice

Ingredients

• 1-3/4 cups low-sodium chicken broth (1 -14.5 oz. can)
• 2 cups 2% milk
• large pinch baking soda
• 3/4 cup polenta
• 1 tablespoon butter
• 1 teaspoon Provencal Seasoned Salt
• 1/4 teaspoon ground Tellicherry black pepper
• 1/2 small eggplant, sliced 1/2” thick rounds
• 1/2 zucchini, sliced 1/2” thick rounds
• 1/2 yellow squash, sliced 1/2" thick
• 1/2 red onion, sliced 1/2” thick
• 1/2 orange bell pepper, sliced 1/2” wide strips
• 2 medium firm tomatoes, sliced 1/2” thick
• 8 oz. fresh asparagus, trimmed
• Olive, avocado or other heat-tolerant oil
• 1/2 lemon
• Provencal Seasoned Salt
• 4 oz. goat cheese, for topping