ROASTED ROOT VEGETABLES WITH POLENTA
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
- Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can't fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
- If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
- Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
- Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED POLENTA WITH GARDEN VEGETABLES
Steps:
- Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)
- Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!
- The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).
- Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.
- Make the Marinade and Vegetables: Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.
- When ready to serve, preheat an outdoor grill or indoor grill pan.
- Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.
- At the same time grill the vegetables until they are tender but still firm.
- Pile the vegetables on top of the polenta, then stand back and wait for the applause!
SOUTHWEST POLENTA AND VEGETABLES
This sounded very yummy, all the right ingredients for our tastes, though I haven't cooked with polenta yet. Well...here goes! From 'Fitness' magazine, September 2008. NOTE: This recipe calls for mushrooms, which I hate, but being true to the recipe as written, I have included them here. But I won't use them ever...
Provided by kitty.rock
Categories < 60 Mins
Time 35m
Yield 7 , 7 serving(s)
Number Of Ingredients 17
Steps:
- Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.
- Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes.
- Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish.
- Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta.
- Top with grated cheese and bake, uncovered, for 15 minutes.
- Serve plain or on a bed of wilted spinach.
BAKED POLENTA AND ROASTED VEGETABLES
I love recipes to get ideas on how flavors go together. Much to my family's dismay, I hardly ever follow them. I saw something like this in our local paper but didn't want mushy polenta. I always have a fridge full of leftovers and this was created with what I had on hand. It has a few short cuts- like buying pre-made polenta but you can make your own. Experiment with other veggies, cheeses, spices... Enjoy! I salted the eggplant then reconstituted the polenta and put it in the oven before prepping the rest of the veggies. This give the eggplant time to weep and to bake the polenta. And to have a glass of wine.
Provided by MushroomPrincess
Categories Lunch/Snacks
Time 2h
Yield 1 9x13 pan, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- POLENTA:.
- cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
- VEGGIES:.
- Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
- Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
- Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
- FINISHING.
- Drizzle the spaghetti sauce on top of the polenta.
- Spread the roasted veggies on top of the drizzled polenta.
- Sprinkle the parmesan and mozzarella on top of the veggies.
- Place under the broiler to melt the cheese- serve!
Nutrition Facts : Calories 802.8, Fat 23.3, SaturatedFat 7.1, Cholesterol 27.1, Sodium 400, Carbohydrate 129.6, Fiber 15.5, Sugar 8.4, Protein 25.1
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- Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
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