Polenta Rounds With Caramelized Vegetables Recipes

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POLENTA ROUNDS WITH CARAMELIZED VEGETABLES



Polenta Rounds with Caramelized Vegetables image

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

2 (16-oz.) pkg. polenta, cut into 32 round slices
2 tablespoons purchased Italian salad dressing
2 teaspoons butter
1/3 cup chopped onion
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1 tablespoon brown sugar
2 teaspoons finely chopped fresh oregano
1/4 teaspoon salt
4 oz. (1 cup) finely shredded white Cheddar cheese

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 WITH VEGETABLES AND CARAMELIZED SHALLOTS



Broiled Polenta with Vegetables and Caramelized Shallots image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 19

3 1/2 cups vegetable stock, or water
1/2 teaspoon salt (less if your stock is salty)
1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried, crumbled
1 cup cornmeal
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
2 tablespoons olive oil (for brushing on polenta)
1 tablespoon butter
18 shallots, peeled (separate small ones from large ones)
A pinch sugar
3 tablespoons olive oil
12 shiitake mushrooms, stems discarded, caps kept whole
2 red bell peppers, cored and cut into strips 2?x1/2?
2 small zucchini, halved lengthwise and cut diagonally 1/4 inch thick
3 garlic cloves, minced
Salt to taste
Freshly ground pepper to taste
Rosemary sprigs for garnish

Steps:

  • To make the polenta, set aside a 10 x 10inch shallow baking dish or other comparable dish. Bring the vegetable stock, salt, and rosemary to a boil in a mediumsize saucepan. Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk. Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes. Whisk in the butter, Parmesan cheese, and mozzarella cheese.
  • Scrape the polenta into the reserved baking dish and smooth over the top. Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout. When you are ready to broil the polenta, cut it into 12 squares or diamonds. Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet. Set aside while you cook the vegetables.
  • To cook the vegetables, melt the butter in a mediumsize skillet over medium heat. Add the largest of the shallots and cover the pan. Cook 5 minutes, shaking the pan occasionally. Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water. Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes. Continue to shake the pan on occasion while the shallots are cooking.
  • Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Add the shiitake caps and saute until brown and juicy. Remove onto a plate. Add the remaining oil, then toss in the red peppers. Cook 2 minutes, then mix in the zucchini. Cook the vegetables, tossing often, until they are tender, yet crisp. Make a small well in the center of the pan and add the garlic. Cook 1 minute before mixing it into the vegetables. Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper. Keep the vegetables warm over low heat.
  • Broil the polenta until golden brown on top and hot throughout. Serve 2 polenta squares on each plate with some vegetables along the center. Garnish with rosemary sprigs

CARAMELIZED VEGETABLE AND POLENTA CAKE



Caramelized Vegetable and Polenta Cake image

I love polenta (and caramelized vegetables), so this recipe really appeals to me. Prep time doesn't include the cooking, cooling and peeling of the capsicums!

Provided by JustJanS

Categories     Breads

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 red capsicums
2 green capsicum
1 large onion, thickly, sliced
2 cloves garlic, crushed
2 tablespoons sugar
20 ml red wine vinegar
500 ml milk
875 ml chicken or 875 ml vegetable stock
1 1/2 cups polenta
165 ml cream
1/4 cup parmesan cheese

Steps:

  • Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
  • Remove the skins and cut into thick slices.
  • Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
  • Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
  • Remove from the heat.
  • Bring the milk and stock to the boil.
  • Stir in the polenta and cook stirring for about 5 minutes.
  • Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
  • Put the capsicum mixture over the top and cook at 220c for 15 minutes.

POLENTA ROUNDS WITH SAUSAGE RAGOUT



Polenta Rounds with Sausage Ragout image

"Fried polenta is fabulous with an endless variety of toppings inspired not only from Italian, but other cuisines, like Mexican (black beans and corn), French (mushroom ragout) or Creole (spicy shrimp)." -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound bulk Italian sausage
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained
1/8 teaspoon pepper
1/4 cup minced fresh basil
1 tube (1 pound) polenta, cut into 1/2-inch slices
1/4 cup olive oil
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 506 calories, Fat 33g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 2062mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.

POLENTA WITH VEGETABLES



Polenta with Vegetables image

Categories     Cheese     Vegetable     Quick & Easy     High Fiber     Winter     Gourmet

Yield Serves 2 generously

Number Of Ingredients 12

1 cup water
3/4 cup chicken broth
1/2 cup yellow cornmeal
1/4 cup heavy cream
1/4 teaspoon salt
1 small carrot, halved lengthwise and sliced thin crosswise
1/3 cup thinly sliced red onion
2 mushrooms, stems discarded and the mushrooms sliced thin
1 garlic clove, minced
1 tablespoon olive oil
1/3 cup freshly grated Parmesan
a pinch of dried hot red pepper flakes, or to taste

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.

POLENTA WITH ITALIAN VEGETABLES



Polenta with Italian Vegetables image

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

1 cup whole-grain yellow cornmeal
3/4 cup cold water
2 1/2 cups boiling water
1/2 teaspoon salt
2/3 cup shredded Swiss cheese
2 teaspoons canola or soybean oil
4 medium zucchini or yellow summer squash, sliced (about 4 cups)
1 medium red bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
1 can (about 14 ounces) artichoke hearts, drained

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

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND



Griddled Polenta Cakes With Caramelized Onions, Goat Cheese, And image

We have created a fail-proof recipe to ensure a delicious polenta every time. This recipe is perfect year-round and serves as a filling and delicious alternative for a meat entrée. The secret to this scrumptious dish is the sauce made with Twisted Butter's Cinnamon, Honey & Brown Sugar Butter. The sweetness of this product perfectly highlights the savory flavor of the goat cheese, while complementing the grilled polenta and caramelized onions. The extra drizzle of honey at the end ties all the components together, resulting in a delectable entrée with rich flavor and texture. The only problem with this recipe: it serves eight, which means the possibility of no leftovers! http://www.twistedfoods.com/griddledpolentacakes.asp

Provided by TwistedButter

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
1 tablespoon extra virgin olive oil
2 tablespoons twisted butter cinnamon, Honey & Brown Sugar Butter
1 yellow onion, halved and sliced in 1/4 inch slices
2 ounces crumbled goat cheese
honey, to drizzle

Steps:

  • Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
  • While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
  • Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
  • To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

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  • Once caramelized, add the vegetable stock to deglaze the pan and scrape the browned bits. Add in the mushrooms and garlic, and season to taste with sea salt and pepper. Cook until the mushrooms are browned and tender. Stir in the mushroom sauce, lower heat, and bring to a slow simmer.
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