Mozzarella Polenta With Roasted Vegetable Salsa Recipes

POLENTA WITH MOZZARELLA AND PARMESAN

Steps:

• Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.

GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA

Steps:

• Preheat grill pan to high.
• Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
• Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and 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!

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 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.

CREAMY POLENTA WITH PARMESAN AND MOZZARELLA

Steps:

• In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
• Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
• Add rosemary and cheeses.
• Whisk until cheese is melted.
• Season to taste.

TUSCAN ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thaw vegetables and chop into small pieces. Set aside.
• In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
• Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
• Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
• In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
• Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
• Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
• Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.

POLENTA, ROASTED VEGETABLES & PEPPERED PARMESAN CRISPS

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.

MOZZARELLA POLENTA WITH ROASTED VEGETABLE SALSA

Steps:

• Preheat the broiler. Line two baking sheets with aluminum foil. Lightly spray the foil with cooking spray.
• Cut the tomatoes in half crosswise. Cut the bell pepper in half lengthwise. Discard the ribs, seeds, and stem of the pepper. Flatten each half with your palm, pulling out any parts of the pepper that curve under. Set on one baking sheet. Cut the zucchini and summer squash in half lengthwise. Put all with the cut side up on the same baking sheet. Lightly spray all the vegetables with cooking spray.
• Broil about 4 inches from the heat for 5 minutes. Turn over. Broil for 3 minutes, or until lightly charred.
• Meanwhile, in a small bowl, stir together the remaining salsa ingredients except the parsley.
• Gently rinse the polenta under running water. Pat dry. Cut the polenta into 8 rounds and put on the second baking sheet. Set aside.
• Using a knife and fork, coarsely chop the broiled vegetables. Transfer to a medium bowl. Stir in the vinegar mixture and parsley. Cover with aluminum foil to keep warm.
• Broil the polenta for 3 minutes. Turn over. Broil for 2 minutes. Sprinkle with the mozzarella and broil for 1 minute, or until beginning to lightly brown. Arrange the polenta rounds on plates, spooning the salsa on and around each serving.
• Cook's Tip
• The salsa is also delicious served at room temperature. For peak flavor, wait until serving time to toss the vegetables with the vinegar mixture.
• Cook's Tip on Polenta
• Look for prepared polenta (basically cornmeal cooked with water) in plastic-wrapped cylinders in the produce department or with the pastas. In addition to plain polenta, you'll also discover everything from Mexican-inspired combinations to polenta flavored with exotic mushrooms.
• nutrition information
• (Per Serving)
• Calories: 182
• Total Fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 8mg
• Sodium: 537mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 7g
• Protein: 10g
• Dietary Exchanges
• 1 Starch
• 2 Vegetable
• 1 Lean Meat