Roasted Winter Vegetables With Cheesy Polenta Food

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

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.

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.

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.

OVEN-ROASTED WINTER VEGETABLES

Steps:

• All you do is cut the vegetables into large, chunky pieces (no smaller than 1½ inches/4 cm) - leaving the celeriac until last, as it may discolour if left for too long. Place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them. The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days. When you're ready to cook the vegetables, spread them out on the baking tray and cook in the pre-heated oven on a high shelf for 30-40 minutes, until they're tender and turning brown at the edges.

ROASTED WINTER VEGETABLES WITH CHEESY POLENTA

Steps:

• Preheat oven to 500°F.
• Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
• Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

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.

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

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.

CHEESY POLENTA WITH ROASTED SEASONAL VEGETABLES

Steps:

• Wash and dry all produce.
• Chop vegetables into large chunks for roasting. We kept the tomatoes whole so they wouldn't get too small.
• Preheat the oven to 400 degrees and coat a baking pan with olive oil and spread the vegetables out in a single layer.it is at this time that you can season the vegetable with your favorite spices such as garlic powder and red pepper. When the oven is ready, roast for 20-25 minute turning half way through.
• While your vegetables roast, prepare the polenta. Prepare the polenta for serving size desired as per the package. One cup will make about 4 servings. Also, don't be fooled by the amount because it will expand when cooked. When the polenta hydrates stir in the cheese and allow to melt stirring constantly.
• When your vegetables are roasted it is time to plate your dish. Start with a good sized scoop of the polenta and top with a generous of the vegetables. This dish lends itself to a nice helping of cheese for a garnish.