Baked Polenta With Vegetables Recipes

BAKED POLENTA AND ROASTED VEGETABLES

Steps:

• Preheat oven to 350.
• POLENTA:.
• cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
• VEGGIES:.
• Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
• Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
• Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
• FINISHING.
• Drizzle the spaghetti sauce on top of the polenta.
• Spread the roasted veggies on top of the drizzled polenta.
• Sprinkle the parmesan and mozzarella on top of the veggies.
• Place under the broiler to melt the cheese- serve!

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 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.

BAKED POLENTA WITH VEGETABLES

Steps:

• Heat 1 tablespoon of the oil in a small skillet, and sauté the onion for a few minutes; then add the tomato and cook another 2 minutes. Mix in the additional cooked vegetables, salt lightly, and remove from the heat. Put the polenta in a smallish, rather shallow baking dish, and stir in the warm water and remaining olive oil. (Don't forget that if you want leftovers, add the additional amount of polenta and water.) Add the sautéed vegetables, sprinkle on the rest of the salt, and stir everything together. Bake in a preheated 350° oven for 25 minutes, then sprinkle Parmesan on top (I put the third tablespoon over the portion I am going to eat right away). Bake another 5 minutes, or until all the liquid has been absorbed. If I've made the larger amount of polenta, I scoop out the excess and put it aside, eating up all the vegetables with my polenta the first time around.
• You can vary your cooked-vegetable additions to your heart's content-chopped asparagus spears or fiddleheads in spring, perhaps, quartered artichoke hearts, chunks of small zucchini, broccoli florets, and anything else the garden offers in summer. If you don't have roasted red pepper on hand, use about a quarter of a fresh bell pepper, any color, but sauté it first with the onion. If you want a more substantial dish, add some slivers of ham or slices of a cooked spicy sausage. Plan to eat all of these embellishments with your first serving, saving the pure polenta for later.
• Gather the remaining polenta in your hand, and gently shape it into an oval or round piece; if you have too much to handle in one piece, make two. Preheat your broiler. Brush the polenta lightly with olive oil, and set it on the broiler tray or on a baking sheet. Broil the polenta cake until browned and crusty on the top. If you want it doubly crisp, try turning it over and browning the other side. To fry it, film generously with oil a skillet large enough to hold the polenta. Heat the pan, and gently slip in the polenta cake. Fry until browned, then turn and do the other side. Serve with some juicy meat or poultry. Or try it with butter and warm maple syrup for breakfast.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

POLENTA WITH ITALIAN VEGETABLES

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.

POLENTA WITH GARDEN VEGETABLES

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.

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.