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Grilled Vegetables with Polenta

Grilled Vegetables with Polenta


Grilled Vegetables Ingredients:

1 14-oz artichoke hearts

1 yellow pepper

1 red pepper

4 roma tomatoes cut in half

4 zucchini, cut in half

1 small onion, divided into four wedges

 ¼ cup olive oil 1 teaspoon salt

 ½ teaspoon freshly ground black pepper

1 teaspoon fresh thyme

1 teaspoon balsamic vinegar

Juice of 1 lemon

 ½ cup chicken broth


Polenta Ingredients:

1 cup fine corn meal

1 cup course corn meal

2 Tablespoons butter

4 cups water

1 teaspoon sea salt

Instructions for Grilled Vegetables:

1. In a large bowl, combine artichokes, tomatoes, zucchini, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.

2. Remove vegetables from bowl, shaking off excess marinade. Grill over direct medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.

Instructions for Polenta:

1. Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add flour while constantly whisking. Lower the heat to low being very careful not to let the mixture burn.

2. Switch to a wooden spoon and continue to stir until polenta comes away from the sides of the pot. Usually it takes 40 minutes to cook.

3. Pour the cooked polenta onto a wet marble slab. Smooth the polenta with a spatula (dip frequently in hot water to prevent stickiness) to 1-inch thickness. Cover with foil and reserve.

4. Slice polenta with a piece of string. Place on an oiled baking dish covered with vegetables. Sprinkle with cheese.

5. Bake at 350 degrees for 30 minutes. Serve immediately.
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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.