Polenta With Roasted Vegetables Food

ROASTED VEGGIES WITH CREAMY POLENTA

Steps:

• Pre-heat oven to 400F degrees
• In a medium pot bring 3 cups of water to a boil.
• 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.
• Serve roasted veggies over Polenta. Top with fresh thyme and grated parmesan cheese.

PUMPKIN POLENTA WITH VEGETABLES

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.

SOFT PARMESAN POLENTA WITH ROAST BALSAMIC VEGETABLES

Steps:

• 1. Preheat the oven to 220C. Preheat one large or two regular baking trays in the oven for 30 minutes. 2. Place the onion, capsicum, zucchini, pumpkin and garlic in a bowl. Drizzle with the oil, season with salt and freshly ground black pepper and toss to coat. Remove the trays from the oven and quickly add the vegetables. Roast for 30 minutes, or until the vegetables are tender and lightly caramelised. 3. Meanwhile, bring 1 litre salted water to the boil in a large saucepan. Add the polenta in a slow, steady stream, whisking constantly, until smooth. Reduce the heat to low, cover and simmer for 10 minutes, or for as long as specified in the packet instructions, stirring occasionally. Remove from the heat. Stir in the parmesan and butter until smooth and season well. 4. Drizzle the hot vegetables with the balsamic glaze, sprinkle with the basil and gently toss to coat. 5. Serve the soft polenta with the roast vegetables.

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

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.

OVEN-ROASTED POLENTA

Steps:

• Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.

ROASTED BUTTERNUT SQUASH & ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.
• Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.
• Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.

POLENTA, ROASTED VEGETABLES & PEPPERED PARMESAN CRISPS

Steps:

• To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.
• Turn the oven up to 220C/ 200C fan/ gas mark 7. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.
• Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper.
• To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.

POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES

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.

CREAMY POLENTA RECIPE WITH ROASTED ROOT VEGETABLES

Steps:

• 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.

GOAT CHEESE POLENTA WITH ROASTED VEGETABLES

Steps:

• To roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.
• To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.
• Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.
• Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.

ROASTED VEGETABLE RAGOUT WITH POLENTA

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.

POLENTA WITH BRAISED ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
• While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
• Serve the polenta with the vegetables spooned on top.

POLENTA WITH ROASTED VEGETABLES AND FETA

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

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.

POLENTA LASAGNA WITH ROASTED VEGETABLES

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and red pepper flakes; cook and stir until golden, about 1 minute. Stir in basil and oregano; cook until fragrant, about 1 minute. Stir in tomato sauce. Simmer sauce until flavors combine, about 20 minutes.
• Combine spinach and 2 tablespoons water in a large skillet over medium heat. Cover and cook until spinach is wilted, 3 to 5 minutes. Drain and cool until easily handled, about 5 minutes. Gather spinach into a ball and squeeze out excess water. Chop coarsely.
• Combine chopped spinach, ricotta, and ½ cup Parmesan cheese in a bowl.
• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Divide eggplant, red bell pepper, and orange bell pepper between lined baking sheets. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes. Remove from oven.
• Bring 6 cups water to a boil; add salt. Pour in polenta in a steady stream, whisking constantly. Reduce heat to low. Whisk until polenta thickens, about 5 minutes. Cover and cook, stirring vigorously every 10 minutes, until polenta is the consistency of porridge, about 30 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Spread half the polenta evenly in the bottom of the baking dish. Layer half of the spinach mixture, roasted vegetables, and sauce on top. Top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Repeat layers with remaining polenta, spinach mixture, roasted vegetables, and sauce. Top with remaining mozzarella cheese and Parmesan cheese.
• Bake in the preheated oven until cheese melts and sauce is bubbly, about 20 minutes. Let cool before cutting so layers hold, at least 20 minutes.