Roasted Vegetable And Polenta Salad 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

ROASTED WINTER VEGETABLES WITH CHEESY POLENTA

From Eating Well. I use real garlic roasted with the veggies instead of powder and sweet potato instead of squash. Great served with a salad.

Provided by FrVanilla

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Roasted Winter Vegetables With Cheesy Polenta image

Steps:

  • Preheat oven to 500°F.
  • Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
  • Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

4 cups cauliflower florets, chopped
4 cups butternut squash, peeled and cubed (1 1/2-inch chunks)
1 medium onion, sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon fresh ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
2/3 cup parmesan cheese, finely shredded

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



Baked Polenta and Roasted Vegetables image

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

2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic
1 1/4 cups whole milk (or water- to thin the polenta)
1/4 cup olive oil
1 small eggplant, slice in rounds about 1/4-inch thick
3 zucchini, sliced 1/4-inch thick
1/2 sweet onion, sliced 1/4 inch thick
8 cremini mushrooms, sliced in thirds
1 cup grated parmesan cheese, separated into 1/2 cups
1/2 cup grated mozzarella cheese
1/4 cup spaghetti sauce cut with a table spoon water
dried oregano
salt and pepper

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)

ROASTED VEGETABLE AND POLENTA SALAD

Prepared polenta is an incredibly versatile and shelf-stable ingredient that is surprisingly low in calories and often gluten-free (make sure you check the label!). Rather than slice it, in this recipe I cut in into chunks like a traditional crouton and crisped it up in some sage-infused olive oil to add an interesting and hearty twist to a big salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Roasted Vegetable and Polenta Salad image

Steps:

  • Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan.
  • Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes.
  • Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.

Nutrition Facts : Calories 390, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

2 medium sweet potatoes, cut into 3/4-inch pieces
1 small head broccoli, florets and stems chopped
1 small red onion, cut into 3/4-inch wedges
1 cup cherry or grape tomatoes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons white wine vinegar
1 18-ounce tube prepared polenta
12 large sage leaves
1 5-ounce package mixed baby salad greens
2 ounces goat cheese

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From supercook.com


POLENTA LASAGNA WITH ROASTED VEGETABLES - POLENTA RECIPES
Polenta Lasagna with Roasted Vegetables. Lasagna noodles are replaced with layers of creamy polenta in this vegetarian lasagna that tastes even better as leftovers. 269 calories; protein 13.4g; carbohydrates 27.6g; fat 12.3g; cholesterol 23.3mg; sodium 709.3mg. prep:30 mins. cook:1 hr 55 mins. additional:25 mins . total:2 hrs 50 mins. Servings:10. Yield:1 9x13-inch lasagna. …
From worldrecipes.org


ROASTED VEGETABLE AND POLENTA SALAD | RECIPE IN 2021 ...
Feb 21, 2021 - Get Roasted Vegetable and Polenta Salad Recipe from Food Network. Feb 21, 2021 - Get Roasted Vegetable and Polenta Salad Recipe from Food Network . Feb 21, 2021 - Get Roasted Vegetable and Polenta Salad Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


ROASTED VEGETABLES WITH POLENTA | TASTY KITCHEN: A HAPPY ...
Roast the vegetables 30 minutes in the oven at 450F on a baking sheet. In the meantime, for the spread, bring water, milk, salt and basil to a boil in a pan on the stovetop. Slowly add the cornmeal and cook at medium heat for about 30 minutes until the mixture starts to be creamy and detaches from the sides.
From tastykitchen.com


POLENTA AND VEGETABLE SALAD - STAGE.BESTHEALTHMAG.CA
Grilled Mediterranean vegetables, combined with plump olives and a chili pepper, garlic and lemon dressing, make an exciting topping for polenta.
From stage.besthealthmag.ca


POLENTA AND VEGETABLE CASSEROLE - POLENTA RECIPES
Polenta and Vegetable Casserole. This is an excellent polenta recipe with a Mexican kick!! 329 calories; protein 17.8g; carbohydrates 57.5g; fat 5g; cholesterol 12.1mg; sodium 1633.4mg. prep:30 mins. cook:30 mins . total:1 hr. Servings:6. Yield:6 servings. Ingredients. 1 (16 ounce) tube polenta, cut into 1/2 inch slices; 1 (16 ounce) can black beans; 1 (15 ounce) can kidney …
From worldrecipes.org


10 BEST POLENTA SALAD RECIPES | YUMMLY
114,701 suggested recipes. Mediterranean Salad With Polenta Wish-Bone. escarole, salt, tomato, wish-bone balsamic vinaigrette dressing and 4 more. Oyster Mushrooms And Polenta Salad Oh My Dish. tarragon vinegar, olive oil, pepper, white sesame seeds, oyster mushrooms and 8 more. Torn Egg Salad Framed Cooks.
From yummly.com


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