Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa But

Instructions To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the pecorino cheese and butter and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter, milk or water to thin. Meanwhile, preheat the grill to medium high heat. Add the asparagus, zucchini, summer squash, eggplant and corn to a large sheet pan. Drizzle with olive oil, maple syrup, chili powder, salt and pepper. Toss well to coat. Place the veggies on the grill and grill for 5-10 minutes, turning once or twice throughout cooking. The veggies are done when light char marks begin to appear. Remove from the grill to a serving plate. Once cool enough to handle, remove the corn kernels from the cob. To make the harissa butter, melt the butter over medium heat in a medium size pot. When the butter begins to foam remove it from the heat and slowly add the harissa and whisk until smooth. To serve, divide the polenta among bowls. Top with the veggies and a poached egg. Drizzle with harissa butter and garnish with fresh herbs. Serve with extra harissa butter. Enjoy!