Ingredients for 4 people

4 slices of grilled polenta
250 g perini tomatoes
200 g green courgettes
250 g aubergines
150 g red yellow peppers
A clove of garlic
120 g white onions
250 g steamed potatoes
A bunch of basil
Salt to taste
Pepper as needed
Extra virgin olive oil


1 hour for polenta +

30 minutes for vegetables


For the vegetable garden

  • Take the potatoes and after having cut them into cubes, steam them (alternatively you can cut them into cubes and boil them)
  • Cut the onions and, after having cut them, brown them with oil
  • In a separate pan, after having cut the diced peppers, sauté them in oil with a clove of garlic. Once cooked salt them
  • Do the same with the other vegetables (including potatoes)
  • As the vegetables are cooked, put them in a pan
  • Skip them one last time all together adding the basil coarsely chopped with your hands.

For the polentina

  • Take the water and salt it. Bring it to a boil
  • Pour the flour into the mixture and in the meantime mix it with a wooden spoon so that it does not form lumps
  • Continue cooking for about an hour, stirring frequently
  • Once you have obtained your polenta, put it in a pyrex and let it cool
  • Once cold, cut your slices of polenta and sauté in the oil so as to grill them
  • All that remains is to serve. Take the slices of polenta that you have previously grilled and place on top a generous spoonful of vegetables.