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 ROUNDS WITH CARAMELIZED VEGETABLES
Sauté a quick mélange of peppers and seasonings to top ready-made polenta, then bake with a sprinkling of Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheet with parchment paper. Place polenta rounds on parchment-lined cookie sheet. Brush each with salad dressing. Set aside.
- Melt butter in small skillet over medium-high heat. Add onion, bell peppers, brown sugar, oregano and salt. Cook about 5 minutes or until vegetables are tender, stirring occasionally. Top each polenta round with rounded 1/2 teaspoon vegetable mixture.
- Bake at 400°F. for 10 to 15 minutes or until thoroughly heated. Immediately sprinkle each with Cheddar cheese. Remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 1 g
BROILED POLENTA SLICES
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with olive oil. Pour hot soft polenta into pan; smooth top.
- Refrigerate until chilled and firm to the touch, about 3 hours (or up to 3 days, covered with plastic).
- Heat broiler. Invert polenta onto a cutting board; slice 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush 1 teaspoon oil over tops.
- Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
Nutrition Facts : Calories 152 g, Fat 5 g, Fiber 1 g, Protein 4 g
VEGGIE-TOPPED POLENTA SLICES
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.
Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
POLENTA, ROASTED VEGETABLES & PEPPERED PARMESAN CRISPS
Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 526 calories, Fat 27.3 grams fat, SaturatedFat 12.9 grams saturated fat, Carbohydrate 54.9 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 4.9 grams fiber, Protein 15.3 grams protein, Sodium 1.6 milligram of sodium
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
BROILED POLENTA STICKS
Categories Side Broil Thanksgiving Vegetarian Quick & Easy Cornmeal Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of main course)
Number Of Ingredients 5
Steps:
- Brush a 13- by 9-inch baking pan with water.
- Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
- Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
- Preheat broiler.
- Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.
ROASTED POTATOES AND SHALLOTS
Provided by Ruth Cousineau
Categories Potato Side Christmas Thanksgiving Dinner Fall Winter Potluck Shallot Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F with rack in lowest position.
- Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
- Roast, stirring occasionally, until shallots are golden, about 30 minutes.
- Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
- Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
More about "broiled polenta with vegetables and caramelized shallots recipes"
BLUE CHEESE POLENTA WITH VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
SOFT PARMESAN POLENTA WITH ROAST BALSAMIC VEGETABLES RECIPE
From goodfood.com.au
POLENTA MADE WITH OLD CHEDDAR AND TOPPED WITH CARAMELIZED …
From dairyfarmersofcanada.ca
POLENTA WITH VEGETABLES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS ... RECIPE
From crecipe.com
ROASTED CHICKEN LEGS ON CARAMELIZED SHALLOTS VEGETABLES RECIPE
From citchn.com
MINT LAMB CHOPS WITH CARAMELIZED SHALLOTS RECIPE
From foodnewsnews.com
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
From familystylefood.com
POLENTA WITH ROASTED TOMATOES & SHALLOTS | CANADIAN …
From canadianliving.com
BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS RECIPE ...
From crecipe.com
BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS
From cookingindex.com
ROASTED ROOT VEGETABLES WITH POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED VEGGIES WITH CREAMY POLENTA - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
POLENTA WITH ROASTED VEGETABLES - MAYO CLINIC
From mayoclinic.org
CARAMELIZED FARMERS MARKET VEGGIES ON HERBED POLENTA
From halfbakedharvest.com
POLENTA & VEGETABLE BAKE RECIPE | EATINGWELL
From eatingwell.com
CARAMELIZED SHALLOT POLENTA - CHEZ US
From chezus.com
CREAMY POLENTA WITH ROASTED MUSHROOMS AND CARAMELIZED SHALLOTS
From denverwinemerchant.com
POLENTA WITH ROASTED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
BRAISED QUAIL AND CARAMELIZED SHALLOTS WITH SOFT POLENTA FOOD
From wikifoodhub.com
POLENTA WITH FRESH VEGETABLES - MAYO CLINIC
From mayoclinic.org
CREAMY POLENTA WITH CHICKEN, CARAMELIZED SHALLOTS, ARUGULA RECIPE
From seriouseats.com
GRILLED POLENTA, MUSHROOMS AND PEPPERS WITH SHALLOT DRESSING
From ricardocuisine.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
POLENTA BOWLS WITH ROASTED VEGETABLES & FRIED EGGS RECIPE
From eatingwell.com
CREAMY POLENTA WITH CHICKEN, CARAMELIZED SHALLOTS, ARUGULA
From keeprecipes.com
CHEESY POLENTA WITH ROASTED VEGETABLES - PRODUCE ON PARADE
From produceonparade.com
RUSTIC ITALIAN GRILLED POLENTA & VEGETABLES - THE FED UP FOODIE
From thefedupfoodie.com
POLENTA WITH ROASTED VEGETABLES RECIPE - CREATE THE MOST …
From recipeshappy.com
THE CREAMY, CHEESY POLENTA DISH YOU’LL WANT THIS FALL
From blog.williams-sonoma.com
10 BEST POLENTA ROUNDS RECIPES | YUMMLY
From yummly.com
CARAMELIZED SHALLOT AND SUN-DRIED TOMATO POLENTA - EAT BOUTIQUE
From eatboutique.com
CREAMY POLENTA WITH CHICKEN, CARAMELIZED SHALLOTS, ARUGULA RECIPE
From pinterest.com
BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS
From bigfoods.netlify.app
CREAMY POLENTA WITH CHICKEN, CARAMELIZED SHALLOTS, ARUGULA RECIPE
From pinterest.com
BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS
From recipenet.org
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