Recipe: Creamy Polenta with Vegetable Balls and Grilled Vegetables

kitchen in an instant

Summer is coming to an end, but Catherine’s dishes are changing again! that much cream polenta Ready immediately and included. Vegetable Balls and Grilled Vegetables served

Freshly harvested vegetables are marinated in a spicy marinade, fragrant on the grill, topping with creamy polenta and finely chopped. For the vegetable bowl, potatoes, carrots, zucchini, onions, cauliflower, broccoli, peppers and tomatoes are combined with breadcrumbs, eggs and a little flour. And balls like spicy vegetable balls in vegetable summer dishes. The ball is not only local in nature, but also very practical. That’s because the vegetable snack is not only warm for a creamy polenta or crunchy salad, but also cold for a party snack. For this, we serve balls with cherry tomatoes and basil leaves on small wooden skewers. Add the spicy dip to complete the cold finger food.


For vegetable balls:
4 potatoes (equivalent to 200 g peeled)
3 carrots
1 pumpkin (medium)
1 onion
150 g mixed vegetables (e.g. cauliflower, broccoli, peppers, tomatoes, mushrooms)
2 eggs
100g breadcrumbs
2 tablespoons flour
1 tbsp chopped basil
1 tbsp vegetable soup powder
salt pepper
2 tablespoons olive oil

For a creamy polenta:
1 pack of polenta (equivalent to 250g)
500ml vegetable soup
2 tablespoons chopped Parmesan cheese
1 tablespoon whipped cream

For roasted vegetables:
400 g vegetables (e.g. cauliflower, broccoli, peppers, tomatoes, zucchini, carrots, green onions)
2 tablespoons olive oil
a little bbq seasoning

You can find full instructions in the video or at

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