Char Grilled Vegies with Philly Polenta

• 1 cup polenta
• 2 tablespoons KRAFT* Grated Parmesan Cheese
• 30g butter, cubed
• 1 medium eggplant, cut into slices
• 1 red capsicum, cut into strips Target 1 pkg For $2.99 thru 02/06
• 1 medium zucchini, cut into strips
• 1 red onion, cut into wedges
• 1/2 punnet cherry tomatoes
• 1/2 cup KRAFT Balsamic Italian Dressing
• 1/2 cup basil leaves, roughly torn
• black pepper
• 125g block PHILADELPHIA Cream Cheese, broken into small pieces

1. Add polenta to 1 litre of salted boiling water.
2. Cook over a low heat, stirring constantly for 5-6 minutes.
3. Stir in the Parmesan and butter.
4. Pour into a 16 x 25cm lined oven tray.
5. Toss together the vegetables with 1/2 of the dressing.
6. Grill on a hot grill plate until cooked through.
7. Mix through remaining dressing, basil and pepper.
8. Scatter Philly* over polenta, and place under a hot grill for 5 minutes.
9. Cut into wedges and serve with balsamic vegetables.

polenta, parmesan cheese, butter, eggplant, red, zucchini, red onion, punnet cherry tomatoes, italian dressing, basil, black pepper, cream cheese

Taken from www.kraftrecipes.com/recipes/char-grilled-vegies-philly-polenta-103959.aspx (may not work)