POLENTA LOG RECIPES

Steps:

• 1. Make the Loaf: Preheat the oven to 400?F and line a 2-pound loaf pan with parchment paper, leaving some overhang. 2. In a large bowl, whisk together the oil and sugar. Crack in the eggs, one a time, whisking between each addition. 3. In a separate bowl, combine the polenta, flour, baking powder and Earl Grey tea. Add the dry ingredients to the oil mixture, along with the lemon zest, and stir until just combined. 4. Scrape the batter into the prepared pan and bake until risen and golden, 40 to 45 minutes. 5. Make the Lemon Syrup: About 5 minutes before the cooking time is up, pour the lemon juice into a small saucepan and add the sugar. Heat over medium-low until you have a glossy syrup. Remove from the heat. 6. While the cake is still warm and in the pan, use a skewer or tip of a sharp knife to gently poke 8 holes in the top and pour the syrup over. Cool completely in the pan. Once cool, lift the cake out of the pan using the parchment overhang and cut into slices. Note: Thanks to the lemon syrup, this loaf cake keeps well in an airtight container for up to 4 days.

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.