Roasted Vegetable And Polenta Salad Recipes

ROASTED WINTER VEGETABLES WITH CHEESY POLENTA

Roasted Winter Vegetables With Cheesy Polenta image

From Eating Well. I use real garlic roasted with the veggies instead of powder and sweet potato instead of squash. Great served with a salad.

Provided by FrVanilla

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cauliflower florets, chopped
4 cups butternut squash, peeled and cubed (1 1/2-inch chunks)
1 medium onion, sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon fresh ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
2/3 cup parmesan cheese, finely shredded

Steps:

Preheat oven to 500°F.
Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

ROASTED ROOT VEGETABLES WITH POLENTA

Roasted Root Vegetables With Polenta image

In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

2 large carrots (3/4 to 1 pound), peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip (about 1/2 pound), quartered, cored and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Chopped fresh rosemary, thyme or sage, about 2 teaspoons (optional)
1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon unsalted butter
1/2 cup freshly grated Parmesan (optional but recommended)
1 batch marinara sauce (optional)

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.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED VEGGIES OVER CREAMY POLENTA

Roasted Veggies over Creamy Polenta image

Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes!

Provided by Brooke the Cook in

Categories One Dish Meal

Time 28m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb asparagus, cut into 1 inch pieces
3 small zucchini, 1/4 inch slices (or equivalent)
1 red onion, sliced into 3/4 inch chunks
1 garlic clove, minced
1 teaspoon olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon Splenda sugar substitute
1 3/4 cups skim milk
1/2 cup cornmeal
1/4 teaspoon sea salt (optional)
1/2 teaspoon basil (optional) or 1/2 teaspoon rosemary (optional)
2 tablespoons parmesan cheese, freshly grated

Steps:

Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
While veggies are roasting, combine red wine vinegar and splenda, set aside.
Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
Remove veggies from oven and pour red wine mixture over top, stirring to combine.
Top polenta with veggies and grated parmesan cheese.

Nutrition Facts : Calories 215.7, Fat 4.1, SaturatedFat 1.3, Cholesterol 5.8, Sodium 165, Carbohydrate 34.7, Fiber 4.8, Sugar 6, Protein 12.3

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