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!
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
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
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
ROASTED VEGGIES OVER CREAMY POLENTA
Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes!
Provided by Brooke the Cook in
Categories One Dish Meal
Time 28m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
- Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
- While veggies are roasting, combine red wine vinegar and splenda, set aside.
- Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
- Remove veggies from oven and pour red wine mixture over top, stirring to combine.
- Top polenta with veggies and grated parmesan cheese.
Nutrition Facts : Calories 215.7, Fat 4.1, SaturatedFat 1.3, Cholesterol 5.8, Sodium 165, Carbohydrate 34.7, Fiber 4.8, Sugar 6, Protein 12.3
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
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
ROASTED VEGETABLE RAGOUT WITH POLENTA
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Provided by Margie99
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
- For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
- Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
- Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
- Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
- To serve; place 2 polenta squares on each plate and top with ragout.
Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5
More about "roasted veggies over creamy polenta recipes"
ROASTED VEGGIES WITH CREAMY POLENTA | GARDEN IN THE …
From gardeninthekitchen.com
Reviews 2Servings 6Cuisine AmericanCategory Dinner
- Meanwhile wash and cut the veggies. They all shoud be about the same size (see note). Transfer prepared vegetables to a large lined sheet pan. Drizzle with some olive oil and season with salt, pepper and fresh thyme. Bake for 25 minutes.
- When water is boiling add in 1 cup of milk (of choice) and polenta (corn grits). Turn heat to medium low and whisk. The polenta thickens quickly and will need to be stirred often or else it will clump up. Cook polenta for about 10-12 minutes. Add butter, grated parmesan cheese and if needed a pinch of salt. Whisk to incorporate. Polenta is done when is thick, creamy and it starts to bubble.
EASY CREAMY POLENTA RECIPE WITH ROASTED VEGETABLES
From tarateaspoon.com
5/5 (2)Total Time 50 minsCategory Main Course, Side DishCalories 277 per serving
- Heat oven to 400°F. Wrap beets in foil and roast for 15 min. Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme. Add to oven with beets and roast for 20 min until vegetables and beets are tender. 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.
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
From familystylefood.com
HOW TO MAKE CREAMY POLENTA IN THE OVEN | EPICURIOUS
From epicurious.com
THE CREAMY, CHEESY POLENTA DISH YOU’LL WANT THIS FALL
From blog.williams-sonoma.com
CHEESY POLENTA WITH ROASTED VEGETABLES | WILLIAMS …
From williams-sonoma.com
VEGAN CREAMY POLENTA WITH ROASTED VEGETABLES
From uglyvegankitchen.com
CREAMY POLENTA & PERFECT ROASTED VEGGIES - EAT WITH …
From eatwithcori.com
ROASTED VEGETABLES WITH POLENTA | TASTY KITCHEN: A …
From tastykitchen.com
ROASTED VEGETABLES OVER POLENTA, A DELICIOUS …
From cookingnook.com
CREAMY POLENTA WITH SPRING VEGGIES AND GREMOLATA (VEGAN!)
From feastingathome.com
CREAMY PARMESAN POLENTA WITH ROASTED VEGETABLES
From servingdumplings.com
10 BEST BAKED POLENTA VEGETARIAN RECIPES | YUMMLY
From yummly.com
ROASTED SUMMER VEGGIES WITH PARMESAN POLENTA — FORAGED DISH
From forageddish.com
ROASTED MIXED VEGETABLES WITH CREAMY PARMESAN POLENTA
From pomanmeals.com
ROASTED VEGETABLES OVER POLENTA | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA
From eatingwell.com
POLENTA WITH FRESH VEGETABLES - MAYO CLINIC
From mayoclinic.org
EASY VEGAN POLENTA (SUPER CREAMY!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CREAMY POLENTA WITH VEGETABLES — OCCASIONAL FISH
From occasionalfish.com
VEGGIE RAGOUT WITH CREAMY CHEESE POLENTA - THE CONNECTED CHEF
From theconnectedchef.org
ROAST VEGETABLES WITH CREAMY POLENTA - FRIDAY MAGAZINE
From fridaymagazine.ae
ROASTED VEGGIES, BAKED POLENTA & RED PEPPER SAUCE
From simplyveganized.com
MEDITERRANEAN ROASTED VEGETABLES OVER CREAMY POLENTA
From chefgerrie.com
ROSEMARY ROASTED VEGETABLES & CREAMY POLENTA | MAIN STREET …
From mainstreetfarms.com
RECIPE FOR ROASTED VEGETABLES WITH CREAMY POLENTA
From twopeasandtheirpod.com
CREAMY POLENTA WITH ROASTED VEGETABLES - KERRYGOLD USA
From kerrygoldusa.com
CREAMY POLENTA WITH GRILLED VEGETABLES AND ROASTED RED PEPPER …
From delishknowledge.com
POLENTA WITH ROASTED VEGETABLES AND FETA {GF, VEGAN}
From avocadopesto.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
PAN-ROASTED ROOT VEGETABLES WITH CREAMY POLENTA - BREADA
From breada.org
JEAN’S ROASTED VEGETABLES ON CREAMY POLENTA QUICK WEEKNIGHT
From thekitchn.com
ROASTED VEGETABLES OVER VEGAN PARMESAN POLENTA - PEACEFUL …
From peacefuldumpling.com
POLENTA WITH ROAST VEGETABLES RECIPE | NEW IDEA FOOD
From newideafood.com.au
ROASTED VEGGIES OVER CREAMY POLENTA - GLUTEN FREE RECIPES
From fooddiez.com
HOW TO MAKE ROASTED VEGETABLES AND POLENTA - NEW JERSEY HERALD
From njherald.com
VEGAN POLENTA WITH BALSAMIC ROASTED VEGETABLES & CHICKPEAS
From shortgirltallorder.com
ROASTED SAUSAGE & VEGGIES WITH CREAMY POLENTA - WILLIAMS FOOD …
From williamsfoodequipment.com
CREAMY POLENTA WITH ROASTED SPRING VEGETABLES AND GREMOLATA
From feastmagazine.com
CREAMY VEGAN POLENTA RECIPE WITH ROASTED TOMATOES - FOOD NEWS
From foodnewsnews.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #main-dish #vegetables #oven #easy #roast #spring #vegetarian #dietary #one-dish-meal #seasonal #comfort-food #egg-free #free-of-something #asparagus #onions #squash #taste-mood #savory #equipment
You'll also love