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!
POLENTA ROUNDS WITH CARAMELIZED VEGETABLES
Sauté a quick mélange of peppers and seasonings to top ready-made polenta, then bake with a sprinkling of Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheet with parchment paper. Place polenta rounds on parchment-lined cookie sheet. Brush each with salad dressing. Set aside.
- Melt butter in small skillet over medium-high heat. Add onion, bell peppers, brown sugar, oregano and salt. Cook about 5 minutes or until vegetables are tender, stirring occasionally. Top each polenta round with rounded 1/2 teaspoon vegetable mixture.
- Bake at 400°F. for 10 to 15 minutes or until thoroughly heated. Immediately sprinkle each with Cheddar cheese. Remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 1 g
POLENTA WITH ROASTED VEGETABLES AND FETA
Simple vegetarian meal of polenta with roasted vegetables makes for a super creamy and comforting vegetarian dinner. Can be made vegan.
Provided by Vicky
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper. Add vegetables in a single layer to a lightly greased baking sheet. Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.
- 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.
- Recipe Adapted From The Food Network
Nutrition Facts : Calories 486 kcal, Carbohydrate 58 g, Protein 10 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 203 mg, Fiber 12 g, Sugar 12 g, ServingSize 1 serving
POLENTA WITH CARAMELIZED ONIONS AND PEPPERS
Craving an authentic meal? This traditional Bosnian polenta topped with caramelized onions and peppers is easy to make, vegan, gluten-free, and delicious!
Provided by Jas
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Mix cornmeal, 3 cups water, 1 tsp salt, and 1 tbsp oil in a medium-size saucepan. Bring to a light boil over medium-low heat, whisking occasionally. When polenta starts to bubble, lower the temperature to low and constantly whisk, keeping the cornmeal from lumping up and sticking to the bottom of your pan, until desired consistency is reached, about 10-20 minutes. You want to be able to lift it with the fork, so it should be pretty thick.
- Meanwhile, heat 2 tbsp of oil in a large skillet. Add sliced onion and bell pepper(s) and sauté over medium heat until vegetables are softened, about 5-10 minutes. Add 1 teaspoon of each salt, pepper, and sugar and cook 5 more minutes.
- To serve, scoop the caramelized vegetables over polenta and sprinkle with parsley if desired.
Nutrition Facts : Calories 542 kcal, Carbohydrate 69 g, Protein 9 g, Fat 26 g, SaturatedFat 2 g, Sodium 2333 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving
CARAMELIZED ONION-POTATO-POLENTA PIZZA
Polenta as a crust adds great texture and flavor to this homemade pizza, topped with caramelized onions, fontina cheese and potato slices.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 6
Number Of Ingredients 15
Steps:
- Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal. In 2-quart saucepan, mix 1 cup cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 1/2 teaspoons salt. Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
- Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat. Stir in olive oil until smooth. Spread hot polenta in 11-inch round on cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized. In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1/8 teaspoon salt and the pepper.
- Heat oven to 450°F. Bake crust 20 minutes. Spread pizza sauce over crust; spoon caramelized onions evenly over sauce. Top with potatoes and cheese. Bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with oregano.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
CARAMELIZED VEGETABLE AND POLENTA CAKE
I love polenta (and caramelized vegetables), so this recipe really appeals to me. Prep time doesn't include the cooking, cooling and peeling of the capsicums!
Provided by JustJanS
Categories Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
- Remove the skins and cut into thick slices.
- Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
- Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
- Remove from the heat.
- Bring the milk and stock to the boil.
- Stir in the polenta and cook stirring for about 5 minutes.
- Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
- Put the capsicum mixture over the top and cook at 220c for 15 minutes.
Nutrition Facts : Calories 310.9, Fat 14.2, SaturatedFat 8.2, Cholesterol 46.2, Sodium 128, Carbohydrate 39.3, Fiber 4.2, Sugar 8.1, Protein 8.4
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- Heat the olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown on the sides, about 10 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally until onion has almost caramelized, about 20 minutes.
- Add the peppers and mushrooms (increase the heat if necessary) and cook until peppers and mushrooms have softened and turn golden-brown, about 8 minutes. (Note: you can prepare the polenta while the vegetables are cooking).
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