Polenta With Italian Vegetables Food

RUSTIC ITALIAN GRILLED POLENTA & VEGETABLES

Steps:

• For the Veggies- In a small bowl combine olive oil & garlic-set aside. Preheat girl to med/high. Cut veggies into 3/4-1 inch pieces & brush each side with garlic olive oil. Grill crookneck, zucchini and eggplant for 5-10 mins per side or to preferred doneness. Grill onions 2-3 mins per side. Set aside.
• For the Balsamic Reduction- Combine vinegar & sugar in a small sauce pan & bring to a simmer over medium heat, whisking every so often. Once simmering lower temperature to a low heat and cook until reduced by half, about 20 mins. Balsamic should flow off of spoon in a steady stream similar to syrup.
• For the Polenta- In a large sauce pan bring broth, water & salt to a boil. Lower heat to a simmer and gradually add in polenta, stirring frequently to prevent sticking. Cook polenta for approximately 30 mins or until mixture is very thick. At the 20 min marker add in rosemary, parmesan and olive oil, continue stirring frequently. Serve warm with veggies or place in a baking pan lined parchment paper. Let rest in refrigerator for at least 30 mins. Cut into squares or preferred shapes. Brush with remaining garlic olive oil and grill 3-4 mins per side (wipe down grill with a little extra oil to prevent sticking of polenta).
• Serve veggies over top of polenta. Garnish with goat cheese crumbles, walnuts and drizzled balsamic reduction.

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 WITH ITALIAN SAUSAGE AND VEGETABLES

Steps:

• Preheat oven to 350°F.
• Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink.
• Remove sausage from skillet and discard drippings except 1 tablespoons.
• Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes.
• Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone.
• Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top.
• Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.

POLENTA WITH VEGETABLES

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.