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
CHEESY BAKED BUTTERNUT SQUASH POLENTA
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.
Provided by Anna Stockwell
Categories Squash Milk/Cream Nutmeg Cheese Parmesan Butter Olive Oil Sage Fontina Thanksgiving Side Bake Wheat/Gluten-Free Vegetarian
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
- Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
- Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
- Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.
ITALIAN SUMMER SQUASH POLENTA BAKE
Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread.
Provided by Melissa McGee
Categories Polenta
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
- Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
- Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 29.2 g, Cholesterol 28.8 mg, Fat 18.6 g, Fiber 4.8 g, Protein 13.2 g, SaturatedFat 6.4 g, Sodium 796.6 mg, Sugar 10.3 g
ITALIAN SUMMER SQUASH POLENTA BAKE
Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread.
Provided by Melissa McGee
Categories Polenta
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
- Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
- Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 29.2 g, Cholesterol 28.8 mg, Fat 18.6 g, Fiber 4.8 g, Protein 13.2 g, SaturatedFat 6.4 g, Sodium 796.6 mg, Sugar 10.3 g
ITALIAN SUMMER SQUASH
A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash.
Provided by Always in the kitch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sautee garlic and onions in butter, until tender.
- Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
- Cover and cook over medium heat 5 minutes.
- Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
- Squash should be a little firm. Remove to bowl, sprinkle with cheese.
Nutrition Facts : Calories 146, Fat 8.4, SaturatedFat 2.5, Cholesterol 5.5, Sodium 187.5, Carbohydrate 13.7, Fiber 3.6, Sugar 9, Protein 6.6
POLENTA WITH BUTTERNUT SQUASH
Categories Side Bake Cornmeal Butternut Squash Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
- Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)
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