CREAMY POLENTA RECIPE WITH ROASTED ROOT VEGETABLES
Never tried polenta? This rich is a fresh alternative to mashed potatoes. A creamy polenta recipe with melty goat cheese and sweet and savory roasted vegetables.
Provided by Tara Teaspoon
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 44 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 796 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
ROASTED ROOT VEGETABLES WITH POLENTA
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
ROASTED VEGGIES WITH CREAMY POLENTA
Freshly picked summer veggies roasted with aromatic herbs and served over creamy polenta. This meatless meal is a delicious way to incorporate more vegetables and add important nutrients into our diet!
Provided by Silvia
Categories Dinner
Time 40m
Number Of Ingredients 16
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.
VEGETABLES & CREAMY POLENTA RECIPE
Serve our Vegetables & Creamy Polenta Recipe and watch those veggies disappear. Kids love the cheesy taste of our Vegetables & Creamy Polenta Recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Whisk cornmeal, milk, broth and 1/4 cup cheese in large microwaveable bowl until blended. Microwave on HIGH 16 min. or until thickened, stirring after 8 min.
- Meanwhile, cook zucchini, peppers, onions, tomatoes and dressing mix in large saucepan on medium heat 10 min. or until peppers and onions are crisp-tender, stirring frequently.
- Spoon vegetable mixture over polenta; sprinkle with remaining cheese.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 21 g
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