Polenta With Vegetables Recipes

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ROASTED POLENTA WITH GARDEN VEGETABLES

Provided by Food Network

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19



Roasted Polenta with Garden Vegetables image

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!

4 cups chicken stock
4 tablespoons butter
2 teaspoons ground black pepper
1 tablespoon salt
2 cups polenta or cornmeal
1/2 cup grated Parmesan
1/2 cup finely shredded basil leaves
Softened butter for the pan
Olive oil, as needed
1/4 cup balsamic vinegar
1 clove garlic, minced
3/4 cup olive oil
Salt and pepper
2 red onions, cut into 1/2-inch thick slices
2 zucchini, cut into 1/2-inch thick slices on the diagonal
2 yellow squash, cut into 1/2-inch thick slices on the diagonal
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1/2 pound asparagus, tough ends removed
1/2 pound mushrooms

PUMPKIN POLENTA WITH VEGETABLES

Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Pumpkin Polenta with Vegetables image

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
  • Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
  • Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 15-ounce can pure pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

POLENTA WITH ITALIAN VEGETABLES

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tasty to your family's Italian cuisine night! Serve vegetables with polenta - a dish that's ready in about 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 12



Polenta with Italian Vegetables image

Steps:

  • Beat cornmeal and cold water in 2-quart saucepan with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

1 cup whole-grain yellow cornmeal
3/4 cup cold water
2 1/2 cups boiling water
1/2 teaspoon salt
2/3 cup shredded Swiss cheese
2 teaspoons canola or soybean oil
4 medium zucchini or yellow summer squash, sliced (about 4 cups)
1 medium red bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
1 can (about 14 ounces) artichoke hearts, drained

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



Roasted Root Vegetables With Polenta image

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

2 large carrots (3/4 to 1 pound), peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip (about 1/2 pound), quartered, cored and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Chopped fresh rosemary, thyme or sage, about 2 teaspoons (optional)
1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon unsalted butter
1/2 cup freshly grated Parmesan (optional but recommended)
1 batch marinara sauce (optional)

VEGETABLES & CREAMY POLENTA RECIPE

Serve our Vegetables & Creamy Polenta Recipe and watch those veggies disappear. Kids love the cheesy taste of our Vegetables & Creamy Polenta Recipe.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 8



Vegetables & Creamy Polenta Recipe image

Steps:

  • Whisk cornmeal, milk, broth and 1/4 cup cheese in large microwaveable bowl until blended. Microwave on HIGH 16 min. or until thickened, stirring after 8 min.
  • Meanwhile, cook zucchini, peppers, onions, tomatoes and dressing mix in large saucepan on medium heat 10 min. or until peppers and onions are crisp-tender, stirring frequently.
  • Spoon vegetable mixture over polenta; sprinkle with remaining cheese.

Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 21 g

1 cup cornmeal
2 cups fat-free milk
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/2 cup KRAFT Grated Parmesan Cheese, divided
3 cups each chopped zucchini and red peppers
1 onion, chopped
1 can (28 oz.) diced tomatoes, undrained
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

VEGGIE-TOPPED POLENTA SLICES

This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 12



Veggie-Topped Polenta Slices image

Steps:

  • In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

1 tube (1 pound) polenta, cut into 12 slices
2 tablespoons olive oil, divided
1 medium zucchini, chopped
2 shallots, minced
2 garlic cloves, minced
3 tablespoons reduced-sodium chicken broth
1/2 teaspoon pepper
1/8 teaspoon salt
4 plum tomatoes, seeded and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese

POLENTA WITH GARDEN VEGETABLES

Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11



Polenta with Garden Vegetables image

Steps:

  • Cook polenta as directed on package.
  • While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
  • Serve polenta over vegetable mixture. Sprinkle each serving with cheese.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg

1 tube (16 ounces) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive or vegetable oil
1 small red onion, cut into thin wedges
2 cloves garlic, finely chopped
1/2 pound green beans, cut into 3/4-inch pieces
1 medium red bell pepper, coarsely chopped (1 cup)
1 1/2 cup mushrooms, sliced (4 ounces)
1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 cup finely shredded mozzarella cheese (1 ounce)

POLENTA WITH VEGETABLES

Categories     Cheese     Vegetable     Quick & Easy     High Fiber     Winter     Gourmet

Yield Serves 2 generously

Number Of Ingredients 12



Polenta with Vegetables image

Steps:

  • In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft. In a small heavy skillet sauté the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.

1 cup water
3/4 cup chicken broth
1/2 cup yellow cornmeal
1/4 cup heavy cream
1/4 teaspoon salt
1 small carrot, halved lengthwise and sliced thin crosswise
1/3 cup thinly sliced red onion
2 mushrooms, stems discarded and the mushrooms sliced thin
1 garlic clove, minced
1 tablespoon olive oil
1/3 cup freshly grated Parmesan
a pinch of dried hot red pepper flakes, or to taste

POLENTA WITH ASPARAGUS, PEAS AND MINT

Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13



Polenta With Asparagus, Peas and Mint image

Steps:

  • If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
  • Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
  • When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
  • As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
  • Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
  • Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
  • To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

1 1/2 cups polenta, coarse-grind cornmeal or corn grits (see Tip)
1 teaspoon fine sea or table salt, plus more as needed
4 to 6 tablespoons unsalted butter
1/4 cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
2 tablespoons extra-virgin olive oil, plus more as needed
2 large or 4 small shallots (or 1 small red onion), thinly sliced
3 thinly sliced garlic cloves
2 tablespoons dry vermouth or white wine
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups frozen or fresh peas (no need to thaw frozen peas first)
1/3 cup vegetable or chicken stock
1/2 cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
Freshly ground black pepper

POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES

I found this in a heart healthy brochure that I picked up in the drugstore. It's a Mayo Clinic lowfat, low sodium make-over and it also tastes very good although a little salt & a lot of grated parmesean would have moved it up a few places on my list of favorites.

Provided by SusieQusie

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17



Polenta With Roasted Mediterranean Vegetables image

Steps:

  • Preheat broiler on low setting & position rack 4 inches from heat source. Line a baking sheet with foil. Spray generously with non-stick spray.
  • Slice eggplant, zucchini and mushrooms into 1/4 inch slices.Cut red pepper into chunks.Brush vegetables with oil.
  • Arrange in single layer onto pan and broil. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove from oven. (May cover and refrigerate if preparing ahead of time.).
  • Make the Polenta:.
  • Preheat oven to 350ºF. Spray an ovenproof 12-inch shallow baking dish generously with non-stick spray.
  • In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes.
  • When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat.
  • Spread polenta on the bottom and up the sides of prepared baking dish. Brush with 1 teaspoon olive oil and bake for 10 minutes. Remove from oven and keep warm.
  • Press spinach between paper towels to remove any remaining liquid. Spread in an even layer over polenta.Slice fresh tomatoes & arrange over spinach.Chop sundried tomatoes and olives & scatter over tomatoes.
  • Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper.
  • Return to oven for another 10 minutes.When warmed through, remove and serve.

Nutrition Facts : Calories 231.6, Fat 8, SaturatedFat 1.2, Sodium 362.8, Carbohydrate 37.3, Fiber 9, Sugar 6.4, Protein 7.4

1 small eggplant
1 small yellow zucchini
1 small green zucchini
6 medium mushrooms
1 sweet red pepper
2 tablespoons olive oil
10 ounces frozen spinach, thawed and drained
2 medium tomatoes (Roma)
6 sun-dried tomatoes, rehydrated
10 ripe olives
2 teaspoons oregano
cracked pepper
6 cups water
1 1/2 cups coarse polenta (corn grits)
2 teaspoons trans-fat free margarine
1/2 teaspoon salt
1 teaspoon olive oil

MISO POLENTA WITH SPRING VEGETABLES

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Green Onion/Scallion     Tofu     Mushroom     Sugar Snap Pea     Pea     Spring     Vegetarian     Vegan     Peanut Free     Tree Nut Free     Dairy Free     Quick & Easy     Healthy

Yield 4 servings

Number Of Ingredients 12



Miso Polenta With Spring Vegetables image

Steps:

  • Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking often in the beginning and less often as mixture thickens, until polenta is tender, 30-35 minutes. Season with salt. Keep warm over low heat until ready to serve.
  • Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Season lightly with salt and transfer to a plate.
  • Heat remaining 1 Tbsp. oil in same skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and cook, tossing often, until softened, about 3 minutes. Add both peas; cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
  • Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over and top with sesame seeds and reserved spring onion tops.

¾ cup polenta (not quick-cooking)
2 Tbsp. white miso
Kosher salt
1 bunch spring onions or scallions
2 Tbsp. vegetable oil, divided
½ (14-oz.) block firm tofu, drained, patted dry, torn into bite-size pieces
4 oz. shiitake mushrooms, stems removed, caps sliced if large
3 garlic cloves
½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed
8 oz. sugar snap peas, strings removed
2 Tbsp. black bean garlic sauce
Toasted sesame seeds (for serving)

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



Southwest Polenta and Vegetables image

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.

1 medium onion, diced
1/2 lb button mushroom
3 small zucchini, 1/2-inch cube (or julienne-cut)
1 red bell pepper, julienne-cut
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons kosher sea salt
2 cups corn (frozen or fresh)
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can diced tomatoes
1 teaspoon fresh thyme (~1/3 teaspoon dried)
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1 (18 ounce) polenta (in pre-packaged "log")
2 cups shredded romano cheese
cooked spinach (optional)

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From occasionalfish.com


WHAT TO SERVE WITH POLENTA? 8 BEST SIDE DISHES
Polenta is a staple food in North American and Northern Italian countries. It is sometimes eaten with sweet or salty toppings instead of vegetables or meat sauce. It can be found served in various entrées, side dishes, desserts, and pasta-based dishes.
From eatdelights.com


POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE
Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler ...
From self.com


10 BEST BAKED POLENTA VEGETARIAN RECIPES | YUMMLY
Mushroom and Brussels Sprouts over Polenta silviamagda. brussels sprouts, stock, sliced mushroom, polenta, garlic, onion and 2 more. polenta, vegetable oil, extra virgin olive oil, …
From yummly.com


POLENTA WITH ROASTED VEGETABLES - MAYO CLINIC
Heat the oven to 350 F. Coat an ovenproof 12-inch baking dish with cooking spray. In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and black pepper. Remove from heat.
From mayoclinic.org


CREAMY POLENTA WITH ROASTED VEGETABLES RECIPE | MYRECIPES
Step 1. Preheat oven to 475°. Advertisement. Step 2. Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated.
From myrecipes.com


POLENTA WITH VEGETABLES BEST RECIPES
Whisk in polenta, whisking continuously for about 30 seconds to prevent the polenta from clumping together. (2) Reduce heat to low, cover and let cook for 30 minutes, stirring occasionally. Stir in the butter and cheese.
From findrecipes.info


VEGAN POLENTA WITH BALSAMIC ROASTED VEGETABLES & CHICKPEAS
When it comes to polenta, there are a few tips & tricks to make this recipe creamy every time! First, bring the broth to a boil. Then, turn down the heat & gradually stir in ¼ cup polenta, making sure to stir while adding. Add in the remaining polenta ¼ cup at a time, continuing to stir the entire time you are adding polenta.
From shortgirltallorder.com


POLENTA WITH FRESH VEGETABLES - MAYO CLINIC
Heat the oven to 350 F. Lightly coat a 3-quart ovenproof dish with cooking spray. Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the sides of the baking dish, about 40 minutes. The polenta should be moist. While the polenta is cooking, spray a nonstick frying pan with cooking spray.
From mayoclinic.org


POLENTA WITH ROASTED VEGETABLES RECIPE | MYRECIPES
Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.
From myrecipes.com


POLENTA WITH VEGETABLES - REAL FOOD AND DRINKS
Cooking Vegetables: Heat griddle or pan on stove-top. Add 1 tsp of oil and/or 2 TBS water to the pan. Add all vegetables except for spinach and stir-fry (stir-steam) until desired tenderness, sprinkle with seasonings of choice. Remove vegetables to a plate, turn off heat, add spinach and allow to wilt. (Adding a bit of water to create steam ...
From realfoodanddrinks.com


HOW TO COOK POLENTA WITH VEGETABLES AND FRESH BASIL - RECIPE
Pour into the prepared pan, flatten and bake for 20 minutes to give the polenta a golden color. Remove from the oven and arrange the vegetables on top - onions, eggplant, zucchini, peppers and mozzarella. Season with a few streams of olive oil and return to the oven for another 5-7 minutes to melt the cheese.
From thisnutrition.com


CREAMY POLENTA WITH SPRING VEGGIES AND GREMOLATA (VEGAN!)
While the polenta is cooking make the Gremolata. Set aside. Cook the veggies. Cut veggies into bite sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauce until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 ...
From feastingathome.com


POLENTA WITH VEGETABLES - COOKING LOVERS
For the vegetables, wash and cut them into similar chunks. Place all of them in a bowl and sprinkle with a dash of olive oil. Add salt, thyme, oregano, rosemary, and garlic. Toss well and place on an oven tray. 5. Bake at 180°C for 20–30 minutes. Stir to cook all the veggies evenly. Chef's tip. Serve with the polenta at the bottom of a soup ...
From cookinglovers.teka.com


POLENTA ALLA CAPRESE – GIADZY
For the polenta, in a dutch oven, bring the chicken broth, water, and olive oil a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 10 minutes stirring occasionally with a wooden spoon. Stir in the parmesan, pecorino, mascarpone and butter. Cook for 5 minutes stirring often. Add a 1/4 cup water if the mixture …
From giadzy.com


POLENTA WITH ROASTED VEGETABLES AND FETA {GF, VEGAN}
Bring water to a boil with salt in a small pot and add polenta slowly while stirring the mixture. Cook for 3 minutes, remove from heat and add the Parmesan. Add half the vegetables to a food processor. Add tomato paste, and pulse a few times until roughly chopped. Serve vegetables over the polenta and sprinkle with feta and cilantro.
From avocadopesto.com


ROASTED VEGETABLES OVER VEGAN PARMESAN POLENTA
Directions. 1. Preheat the over to 220 Celsius degree. 2. Prepare your veggies by washing and cutting them into bite sized pieces. Place them on a large rimmed baking sheet, cover with olive oil, thyme, rosemary and a pinch of salt. Roast until they begin to soften and turn brown, for about 20 minutes. 3.
From peacefuldumpling.com


EASY CREAMY POLENTA RECIPE WITH ROASTED VEGETABLES - TARA …
Peel and dice beets. In a large pot bring chicken broth and 2 cups water to a boil. add polenta gradually, whisking constantly. Reduce heat and simmer until thick, about 2 min. Remove from heat, stir in goat cheese, milk and butter until smooth. Top with roasted vegetables and extra goat cheese.
From tarateaspoon.com


HARISSA POLENTA WITH VEGETABLES RECIPE - BBC FOOD
Method. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy.
From bbc.co.uk


POLENTA WITH VEGETABLES AND WHITE BEANS - CROWDED KITCHEN
Step-by-step Instructions. (1) Add water and salt to a large pot and bring to a boil. Whisk in polenta, whisking continuously for about 30 seconds to prevent the polenta from clumping together. (2) Reduce heat to low, cover and let cook for 30 minutes, stirring occasionally. Stir in the butter and cheese.
From crowdedkitchen.com


POLENTA BOWLS WITH ROASTED VEGETABLES & FRIED EGGS
Step 4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs, 1 at a time; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes. Step 5. Spoon the polenta into 4 shallow bowls; top with the vegetables and ...
From eatingwell.com


PARMESAN POLENTA WITH VEGETABLES & EGGS - WALDER WELLNESS
Instructions. Bring 2 cups of salted water to a boil in a large pot. Whisk in polenta and stir occasionally until liquid has absorbed and polenta has thickened. NOTE: If you wish to have a thinner consistency, feel free to continue to add small amounts of water until desired texture is achieved.
From walderwellness.com


17 DELICIOUS VEGETARIAN DINNERS YOU CAN MAKE WITH A TUBE OF …
Topped with vegetables and flavorful sauces, it can make for a quick and satisfying meal. Here are 17 recipes to help inspire you to get cooking with polenta! Polenta Pancakes with Summer Berries // Breakfast for dinner just got a whole lot easier thanks to these polenta pancakes from Half Baked Harvest.
From ohmyveggies.com


ONE POT + ONE PAN = POLENTA WITH ROASTED VEGETABLES
Instructions. Preheat the oven to 425 (220C) degrees. 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.
From healthdiscovery.org


PAN-FRIED POLENTA WITH SAUTEED VEGETABLES - THE SCRAMBLE
Instructions. Preheat the broiler and set the broiling rack about 5 inches from the heat source. In a large nonstick skillet or an electric frying pan, heat 1/4 cup oil over medium to medium-high heat. Add the polenta slices and let them get crispy and lightly browned, then flip and repeat on the other side, about 5 minutes per side.
From thescramble.com


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