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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Brush eggplant, zucchini, mushrooms and red pepper with 1 tsp olive oil. Arrange on a single layer on a cookie sheet.
Place cookie sheet on the grill and turn veggies as needed. When tender and slightly browned, remove from the grill and set aside.
Increase Traeger temperature to 375 degrees F. Let the grill preheat for 5 minutes with the lid closed.
In a sauce pan, bring vegetable broth to a boil, reduce heat and slowly whisk in polenta. Continue to cook for about 5 minutes. When polenta comes away from the side of the pan remove from the heat.
Coat a pie dish with cooking spray. Spread polenta into the base and sides of the baking dish and brush with 1 tsp olive oil.
Place on the Traeger and grill for 10 minutes. After 10 minutes, top polenta with spinach, tomatoes, olives and grilled vegetables. Sprinkle oregano and black pepper on top.
Retuned polenta to Traeger for another 10 minutes. When warmed through, slice and serve. Enjoy!