POLENTA WITH ZUCCHINI AND TOMATOES
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-'round in the supermarket, so you can make this dish through next winter.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
- When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 448 milligrams, Sugar 5 grams
FRIED POLENTA WITH TOMATO BASIL SAUCE
Steps:
- Butter a 12 by 14-inch baking dish and set aside.
- In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.
POLENTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
- Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
- Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
- Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
POLENTA WITH HOMEMADE TOMATO-SEAFOOD SAUCE
Add some fresh spinach, garlic, and Italian cheeses to your polenta to give it that extra amazing flavor. The homemade tomato seafood sauce in this recipe is the secret to impressing your guests! This recipe is easy to alter to your preferred taste by adding more or less spices as you please.
Provided by Natalie Ercolini
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h45m
Yield 6
Number Of Ingredients 28
Steps:
- Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.
- While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.
- To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
- To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 39 g, Cholesterol 256.8 mg, Fat 18.5 g, Fiber 5.4 g, Protein 25.9 g, SaturatedFat 5.8 g, Sodium 736.9 mg, Sugar 9.8 g
POLENTA WITH VEGETABLES AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, lunch, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Wash, trim, dry and slice mushrooms (use food processor); peel and mince garlic.
- Heat 3 teaspoons of oil in a large nonstick pan. Add the mushrooms and garlic. Saute until the mushrooms begin to brown, stirring occasionally.
- Chop onion in food processor. Heat the remaining oil in a small nonstick pan and saute the onion until it begins to soften and brown.
- Shuck corn and steam for about 3 minutes.
- Scrub, trim and slice zucchini in food processor.
- Wash and chop oregano and add with the zucchini to the mushrooms and continue cooking over medium heat, five or six minutes, until zucchini is crisp but tender.
- Bring water to boil for polenta, following package directions.
- Wash, trim and slice the tomatoes in the food processor and add to onion; simmer until the rest of the dish is ready.
- Coarsely grate the cheese.
- Slowly add polenta to the boiling water and stir until mixture begins to thicken. It is ready when water is almost completely absorbed. Remove from heat and stir in half of the cheese. Then spoon immediately into large shallow baking dish, about 10 by 15 inches, and spread evenly.
- Remove enough corn from cob to make 2 cups and stir into zucchini mixture. Spoon over polenta and top with tomato sauce; sprinkle with remaining cheese. Either serve immediately or run under broiler (do not preheat) for a couple of minutes. Just before serving, sprinkle with parsley.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 13 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 426 milligrams, Sugar 15 grams, TransFat 0 grams
ITALIAN POLENTA TOMATO MOZZARELLA BAKE
I like this recipe because it is quick, hearty and tasty. It is a well balanced vegetarian meal, add a side salad if desired. It can be used as a side dish for non-vegetarians as well. Found in Vegetarian times magazine, but slightly adapted.
Provided by Kasper34
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Place polenta slices, slightly overlapping, into lightly greased 9x13 pan. Arrange tomato slices over polenta. Scatter olive halves (if using) over tomato. Drizzle with garlic olive oil and balsalmic vinegar. Sprinkle with Italian herbs; season with salt and pepper if desired. Top with mozzarella cheese.
- Cover with foil, and bake for 45 minutes.
- Remove from oven and allow to sit for 5 minutes before cutting. Garnish with basil once plated.
Nutrition Facts : Calories 111.7, Fat 8.6, SaturatedFat 4, Cholesterol 22.1, Sodium 177.7, Carbohydrate 2.2, Fiber 0.5, Sugar 1.4, Protein 6.6
ZUCCHINI POLENTA
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Provided by ratherbeswimmin
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cornmeal and water together in a small bowl.
- Bring the broth and salt to a boil in a saucepan over medium-high heat.
- Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
- Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
- Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
- Spoon tomato sauce over the top; sprinkle with parmesan cheese.
- Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
- Let stand 5 minutes, then cut into squares to serve.
Nutrition Facts : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3
More about "polenta with zucchini and tomatoes recipes"
CREAMY POLENTA WITH ZUCCHINI AND TOMATOES – …
From wellplated.com
5/5 (6)Total Time 55 minsCategory Main CourseCalories 269 per serving
- For the vegetables: Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place the grape tomatoes, chopped zucchini, shallot, oregano, and olive oil in a bowl, then drizzle with olive oil and sprinkle with salt and cracked black pepper. Toss to coat, then spread the vegetables mixture onto the prepared baking sheet. Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. Remove from the oven and set aside.
- While the vegetables roast, prepare the polenta: Combine the broth, almondmilk, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly whisk in the cornmeal, adding it in a very thin stream and whisking constantly to make sure there are no lumps. Switch to a wooden spoon and reduce the heat to medium. Add the salt and pepper. Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. The timing will vary based on the brand and type of polentayou use. Remove from the heat and stir in the nutritional yeast and butter. Taste and add additional salt, pepper, or nutritional yeast as desired.
- To serve, ladle the polenta into serving bowls. Top generously with roasted vegetables and sprinkle with fresh basil
BAKED POLENTA WITH TOMATOES, CORN, AND ZUCCHINI
From tastykitchen.com
BAKED ITALIAN POLENTA AND VEGETABLES - SLENDER KITCHEN
From slenderkitchen.com
RECIPE: CREAMY POLENTA & SPICY TOMATO SAUCE WITH …
From blueapron.com
BAKED POLENTA RECIPE WITH MUSHROOMS & TOMATOES
From aspicyperspective.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BAKED PARMESAN POLENTA WITH ZUCCHINI AND TOMATOES
From williams-sonoma.com
Servings 6Total Time 55 mins
RECIPE: CREAMY POLENTA WITH ZUCCHINI | BLUE DIAMOND
From bluediamond.com
BAKED POLENTA WITH TOMATOES AND FETA CHEESE RECIPE
From foodnewsnews.cc
POLENTA WITH ZUCCHINI AND TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI POLENTA CASSEROLE BEST RECIPES
From findrecipes.info
ASTRAY RECIPES: POLENTA WITH TOMATO SAUCE AND ZUCCHINI
From astray.com
POLENTA WITH ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
POLENTA ROUNDS WITH MOZZARELLA, ZUCCHINI AND TOMATO RECIPE | EAT ...
From eatsmarter.com
POLENTA ZUCCHINI TOMATEN AUFLAUF BEST RECIPES
From findrecipes.info
POLENTA WITH TOMATO SAUCE AND ZUCCHINI - BIGOVEN.COM
From bigoven.com
POLENTA WITH ZUCCHINI AND TOMATOES - DINING AND COOKING
From diningandcooking.com
HERBY ZUCCHINI TOMATO BAKED POLENTA - OAT&SESAME
From oatandsesame.com
RECIPE: CREAMY POLENTA BOWL WITH OVEN-ROASTED TOMATOES AND …
From thekitchn.com
CREAMY POLENTA WITH ZUCCHINI AND TOMATOES - THE TOLERANT VEGAN …
From sites.google.com
BAKED PARMESAN POLENTA WITH ZUCCHINI AND TOMATOES
POLENTA WITH ZUCCHINI RECIPE | EAT SMARTER USA
From eatsmarter.com
DINNER TONIGHT: POLENTA WITH BROCCOLI AND TOMATO RECIPE
From foodnewsnews.cc
POLENTA WITH RICH TOMATO SAUCE - TUTTOROSSO TOMATOES
From tuttorossotomatoes.com
POLENTA MIT TOMATENSAUCE BEST RECIPES
From findrecipes.info
GREEN FLECKED POLENTA WITH ROAST CAPSICUM AND TOMATO
From witcheskitchen.com.au
POLENTA WITH ZUCCHINI AND TOMATO SAUCE — EVERYDAY GOURMET
From everydaygourmet.tv
BAKED POLENTA WITH ZUCCHINI & TOMATO-PEPPER SAUCE RECIPE
From myrecipes.com
POLENTA WITH ZUCCHINI AND TOMATO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POLENTA WITH EGGPLANT, ONION, AND TOMATOES RECIPE
From foodandwine.com
POLENTA WITH ZUCCHINI AND TOMATO - UCOOK RECIPE
From ucook.com
POLENTA WITH ZUCCHINI AND TOMATOES RECIPE | RECIPES, TOMATO …
From pinterest.com
POLENTA WITH ZUCCHINI AND TOMATOES | PETA
From peta.org
CREAMY POLENTA WITH ZUCCHINI - VEGGIE PRIMER
From veggieprimer.com
HERBY ZUCCHINI TOMATO BAKED POLENTA - POTLUCK AT OH MY VEGGIES
From potluck.ohmyveggies.com
CREAMY VEGETARIAN POLENTA BEST RECIPES
From findrecipes.info
POLENTA MIT TOMATEN BEST RECIPES
From findrecipes.info
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