Parmesan Basket With Polenta And Roasted Vegetables Recipes

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!

PARMESAN BASKET WITH POLENTA AND ROASTED VEGETABLES

Steps:

• To make the basket: Preheat the oven to 400 F. Spread the cheese into 4 or 6 circles on a teflon baking sheet, making sure the pieces overlap and the thickness is even. You will need to use two baking sheets, or bake in two batches. Bake for 8 - 10 minutes, or until the cheese has fused to itself; test by lifting one side with a plastic spatula. Remove and immediately place over an inverted glass, shaping the cheese into a basket. Allow to cool and harden. Remove from glasses and store in an airtight container until used. To make the tomato sauce: Saute the garlic and onion in olive oil in a small saute pan over medium heat until translucent. Add the tomatoes, reduce heat to low, and cook until the tomatoes lose their shape and the mixture thickens slightly, about 15 minutes. Put in a squeeze bottle. To make the pesto oil: Process the ingredients in a food processor or blender until liquified. Put in a squeeze bottle. To make the polenta: Grease a baking sheet. Bring the stock to a boil in a large saucepan over medium-high heat. Gradually whisk in the cornmeal, olive oil, and seasoning. Lower the heat to medium and cook for 20 minutes, stirring continually. Spread onto the prepared baking sheet and allow to set. Cut into 2-1/2-inch circles. To make the vegetables: Preheat the oven to 400 F. Toss the vegetables in olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes. To serve: Reheat the polenta in the oven, or saute for 2 minutes a side in olive oil.Place a basket on each serving plate. Press a polenta circle into the bottom of each basket. Fill with vegetables. Drizzle the plate with tomato and pesto oils. Garnish each plate with chiffonade of basil leaves and a fresh basil sprig.

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!