As promised, here is the recipe for polenta towers. They’re stacked high with grilled veg and drizzled with a balsamic reduction and Parmesan cheese. They were pretty quick since I’d made the polenta the night before. Just pick your favorite veggies (I had onions, red bell peppers, mushrooms, and eggplant) and brush them with olive oil. Sprinkle with a little salt and pepper and start grilling the veggies and the polenta triangles. Most veggies should only take a few minutes per side. While grilling, heat about a cup of balsamic vinegar and a tsp. of fresh rosemary on the stove on low heat and let simmer until needed. Once everything on the grill is done just stack, drizzle, and sprinkle with some Parmesan. Enjoy.