Step 1

Coat an 8x8-inch baking dish with an olive oil mister or cooking spray.

Step 2

Bring water to boil in a large saucepan. Reduce heat to low and slowly add polenta, whisking constantly. Remove from heat once polenta is thick and creamy, about 3 minutes. Stir in basil, cheese, salt and pepper, then transfer to baking dish. Allow polenta to cool to room temperature, then cover the dish with plastic wrap and place it in the refrigerator to solidify for at least 2 hours.

Step 3

Cut the polenta into 8 evenly-sized pieces and carefully remove from baking dish. Spray or brush grill with oil and grill polenta until warmed through, about 5 minutes on each side (less on an outdoor grill).

Step 4

Whisk together olive oil, herbs, salt and pepper in a large baking dish. Place vegetables on skewers and put skewers in baking dish. Cover and refrigerate; marinate for 2 hours, basting veggies with herb-and-oil mixture every 30 minutes.

Step 5

Grill veggie skewers on medium heat with the polenta, about 15 minutes or until tender, turning occasionally so all sides cook evenly.

Step 6

Whisk together oil, vinegar, salt and pepper. Toss with salad greens and divide onto 4 plates or bowls. Top with veggies from one skewer and 2 pieces of polenta.