CREAMY PUMPKIN POLENTA
Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.
Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED POLENTA AND VEGGIES
Provided by Food Network Kitchen
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
- Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.
- Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.
- Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.
Nutrition Facts : Calories 690, Fat 45 grams, SaturatedFat 13 grams, Cholesterol 57 milligrams, Sodium 1157 milligrams, Carbohydrate 54 grams, Fiber 12 grams, Protein 22 grams
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!
PUMPKIN POLENTA WITH ITALIAN SAUSAGE AND FENNEL
Make and share this Pumpkin Polenta With Italian Sausage and Fennel recipe from Food.com.
Provided by Mommy Diva
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium nonstick skillet over medium-high heat and brown the sausage.
- Transfer the sausage to a paper towel-lined plate.
- Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel.
- Cook the vegetables over moderate heat until tender but not brown.
- Add the wine and return the sausage to the skillet.
- Cook the wine away, a minute or so.
- In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin.
- Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes (Watch out for splatters.)
- Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese.
- Top the pumpkin polenta with the sausage and fennel.
- Garnish with the chopped parsley and serve.
Nutrition Facts : Calories 398.4, Fat 21.2, SaturatedFat 8.5, Cholesterol 54.7, Sodium 944.4, Carbohydrate 23.7, Fiber 3.2, Sugar 5.7, Protein 25.2
POLENTA WITH ITALIAN VEGETABLES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tasty to your family's Italian cuisine night! Serve vegetables with polenta - a dish that's ready in about 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Beat cornmeal and cold water in 2-quart saucepan with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES
I found this in a heart healthy brochure that I picked up in the drugstore. It's a Mayo Clinic lowfat, low sodium make-over and it also tastes very good although a little salt & a lot of grated parmesean would have moved it up a few places on my list of favorites.
Provided by SusieQusie
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 231.6, Fat 8, SaturatedFat 1.2, Sodium 362.8, Carbohydrate 37.3, Fiber 9, Sugar 6.4, Protein 7.4
POLENTA WITH VEGETABLES
Categories Cheese Vegetable Quick & Easy High Fiber Winter Gourmet
Yield Serves 2 generously
Number Of Ingredients 12
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.
CREAMY OVEN-BAKED POLENTA WITH PUMPKIN
Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
- Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
- Bake, uncovered, in the preheated oven for 40 minutes.
- Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
- Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
- Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g
CREAMY PUMPKIN POLENTA
This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice at holiday meals. Can be made vegetarian by using vegetable stock!
Provided by Cynna
Categories Christmas
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water or stock and salt to boil. Reduce heat to a simmer.
- Stir in pumpkin.
- SLOWLY pour in corn meal while continuously stirring.
- An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
- If mixture gets too thick and impossible to stir, add more boiling liquid.
- Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
- Continue cooking and stirring for about twenty minutes.
- If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
- Continue to add additional liquid as necessary.
- The proper consistency should be that of a thick Cream Of Wheat Cereal.
- Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
- Serve with pat of butter and enjoy!
Nutrition Facts : Calories 177.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 6, Sodium 683.4, Carbohydrate 29.5, Fiber 2.4, Sugar 3.7, Protein 7.5
POLENTA AND GRILLED VEGETABLES WITH ROASTED RED PEPPER SAUCE
This dish is perfect in the spring or summer when vegetables are plenty. It reminds me of a rustic dish you could get at a little Italian eatery. Don't be daunted by the long list of ingredients, the meal comes together quickly. I have a gluten allergy and the polenta satisfies any bread cravings I might have. The dish is also a great vegetarian option, but I swear it will make any carnivore happy :) The vegetables can also be done in the broiler.
Provided by Breanna in T.O
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.
- Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.
- Combine all sauce ingredients in a blender or food processor and blend until smooth.
- Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.
POLENTA WITH GARDEN VEGETABLES
Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Cook polenta as directed on package.
- While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
- Serve polenta over vegetable mixture. Sprinkle each serving with cheese.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
PUMPKIN GRATIN POLENTA WITH SPINACH MUSHROOMS AND FETA
This is good...I know it seems like a lot to do but you will be happy you did. Try to get good polenta, not the fast cook stuff. It makes a difference.
Provided by TishT
Categories Spinach
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bake the butternut pumpkin. If you're doing this ahead of time, just cut it into a few pieces, scoop out the seeds, and place on a baking tray and bake at moderate heat for an hour or so until soft, then remove the flesh from the skin. If you're in a hurry, skin and seed the pumpkin then cut into smallish cubes. Toss with a bit of olive oil, then bake at 350F for about 20-30 minutes until soft. Puree it with a potato masher or implement of choice.
- Stir the polenta into the cold water in an ample pot, add the vegetable stock, and bring it to a simmer, stirring constantly. Continue stirring until the polenta is thick and tender, about half an hour. Remove from the heat, then stir in the pureed pumpkin and the butter, and add a little salt and pepper. Remember that you will be layering it with salty feta, so use a light hand. Pour the polenta onto a large baking sheet and smooth it into a 1/2 inch layer. Allow it to stiffen (30 minutes or more), then cut into rectangles about 2x3 inches in size.
- Meanwhile, peel, halve and slice the red onions. Warm the oil in a large non-stick pan over a low-moderate heat. Add the onions and a dash of salt, and cover. Cook for about 15 minutes, stirring now and then, then remove the lid and cook another 15 minutes or more. When the onions are very soft, add the balsamic vinegar to taste and cook another 5 minutes, then remove from the heat and set aside.
- Wipe and slice the mushrooms. Heat the butter or oil and cook the mushrooms until they're a lovely dark brown. Season with Salt and pepper and set aside.
- Remove tough stems from the spinach and wash the leaves well, then chop roughly. In a large saucepan, heat a bit of oil and add the peeled and chopped garlic. Saute for a minute or two, then add the spinach. Put the lid on the pan, and cook for several minutes, turning the leaves with tongs every couple of minutes to stop them sticking. When the leaves are wilted and tender, remove them from the heat and tip them out into a large colander to drain any liquid.
- In a bowl, mix together the spinach, mushrooms, onions and most of the crumbled feta. Lightly oil a large gratin or lasagne dish. Spoon a little of the vegetable mixture into one end of the dish, then start overlapping layers of the polenta slices with layers of the vegetable mixture, leaving some of the filling showing between layers of polenta. You'll have to judge how upright to layer the slices based on the size of your dish. Once you have used up all the filling and polenta, sprinkle the remaining cheese over the top. Bake at 350F for about 30 minutes. It should be bubbling hot, and the cheese on top will be golden brown in spots. Let it sit for 5 minutes, then serve.
Nutrition Facts : Calories 298.5, Fat 22.1, SaturatedFat 11.9, Cholesterol 59.8, Sodium 712.7, Carbohydrate 15.4, Fiber 4.5, Sugar 6.2, Protein 13.9
More about "pumpkin polenta with vegetables food"
PUMPKIN POLENTA WITH ROASTED VEGETABLES | NATALIE'S HEALTH
From natalieshealth.com
5/5 (1)Category Main CourseCuisine InternationalTotal Time 45 mins
PUMPKIN POLENTA WITH VEGETABLES – FOOD NETWORK KITCHEN
From foodnetwork.com
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
From familystylefood.com
PUMPKIN POLENTA WITH ROASTED VEGETABLES - THE CHEF'S …
From thechefskitchen.com
PUMPKIN POLENTA WITH BALSAMIC ROASTED BEETS (VEGAN, GLUTEN
From withfoodandlove.com
PUMPKIN POLENTA WITH VEGETABLES – RECIPES NETWORK
From recipenet.org
CREAMY PUMPKIN MASCARPONE POLENTA WITH BROWN BUTTER AND SAGE
From vegetarianventures.com
CREAMY PARMESAN POLENTA WITH GRILLED VEGETABLES
From greenhealthycooking.com
PARMESAN POLENTA WITH VEGETABLES & EGGS - WALDER WELLNESS
From walderwellness.com
SOFT PARMESAN POLENTA WITH ROAST BALSAMIC VEGETABLES RECIPE
From goodfood.com.au
ROASTED PUMPKIN & VEGETABLE MEDLEY WITH CREAMY POLENTA
From gildedfork.com
PUMPKIN POLENTA WITH GRILLED VEGETABLES AND SAUSAGE
From rachaelrayshow.com
PUMPKIN SAGE POLENTA WITH ROASTED VEGETABLES - DELALLO
From delallo.com
PUMPKIN POLENTA WITH VEGETABLES | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
CREAMY POLENTA WITH BALSAMIC ROASTED VEGETABLES & GARLIC …
From pumpkinandpeanutbutter.com
PUMPKIN SAGE POLENTA WITH ROASTED VEGETABLES
From countrystylemarket.com
PUMPKIN POLENTA WITH FALL VEGETABLES RECIPE| I CAN COOK THAT
From icancookthat.org
CREAMY POLENTA WITH BALSAMIC ROASTED VEGETABLES & GARLIC
From pinterest.ca
PUMPKIN POLENTA WITH VEGETABLES | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.fr
RECIPE: PUMPKIN SAGE POLENTA WITH ROASTED VEGETABLES
From blog.thenibble.com
ROASTED VEGGIES WITH CREAMY POLENTA - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
CREAMY POLENTA WITH ROASTED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN POLENTA WITH VEGETABLES | RECIPE | VEGETABLE …
From pinterest.ca
POLENTA WITH FRESH VEGETABLES - MAYO CLINIC
From mayoclinic.org
PUMPKIN POLENTA WITH VEGETABLES
From pinterest.ca
POLENTA WITH VEGETABLES RECIPE - DELISHABLY
From delishably.com
PUMPKIN POLENTA WITH ROASTED VEGETABLES - INGLES
From ingles-markets.com
CREAMY PUMPKIN POLENTA WITH ROASTED BEETROOT - ROMY LONDON
From romylondonuk.com
POLENTA BOWL WITH ROASTED VEGETABLES | WALLY AND PUMPKIN
From wallyandpumpkin.com
PUMPKIN POLENTA WITH VEGETABLES | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
PUMPKIN POLENTA WITH WILTED SPICED GREENS [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
PUMPKIN POLENTA | THE 17 DAY DIET | DR. MIKE MORENO
From drmikediet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love