Created by Naturally Ella for the 2015 Blogger Ambassador Program
Prep Time: 20
Total Time: 35
Ingredients
8 ounces Ancient Harvest Polenta
1 small zucchini
½ medium red onion
1 dozen cherry tomatoes
1 red pepper
2 tablespoons olive oil
1 tablespoon good curry powder
Cilantro, to serve
Limes, to serve
Yogurt, to serve
Directions
If using wood skewers, soak an hour before preparing.
Cut polenta into rough, 1″ square cubes- you will want about 12 cubes. Set aside.
Cut the zucchini in half lengthwise and cut eat side into ½” half moons. Cut onions and peppers into roughly the same size pieces and place in a bowl with the cherry tomatoes. Add olive oil and curry powder, stirring until well combined.
Light grill to a medium heat.
Alternate threading the vegetables and polenta on the skewers until skewers are full. Brush any leftover curry mixture over the vegetables and polenta. Place skewers on a well oiled grill pan or piece of foil and transfer to hot grill. Cook on each side for 2 to 3 minutes until vegetables and polenta are lightly charring. Serve with a sprinkle of cilantro and a side of limes and yogurt.
