Roasted Veggies With Polenta My Way Recipes

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.

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!

POLENTA WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees.
• Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.

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

ROASTED VEGGIES OVER CREAMY POLENTA

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.

ROASTED WINTER VEGETABLES WITH CHEESY POLENTA

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.

POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE

Steps:

• Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

POLENTA WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees.
• Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.