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!
ROASTED ROOT VEGETABLES WITH POLENTA
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
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
VEGGIE-TOPPED POLENTA SLICES
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.
Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
POLENTA WITH VEGETABLES
Categories Cheese Vegetable Quick & Easy High Fiber Winter Gourmet
Yield Serves 2 generously
Number Of Ingredients 12
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.
SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)
A recipe inspired by "Vegetarian Times," a good read whether you are vegetarian, vegan or omnivorous. I love comforting stews in the winter and this one grabbed me instantly. The golden, orange and reddish hues will remind you of a perfect Southwestern sunset. of This gets even better the next day, so cook ahead if you like.
Provided by justcallmetoni
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
- Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
- Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
- Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
- About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
- Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
- * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.
More about "southwest polenta and vegetables recipes"
SOUTHWESTERN POLENTA WITH CORN AND CHILES - BETTER …
From bhg.com
- Line a 3 1/2- or 4-quart slow cooker with a plastic slow cooker liner. Coat liner with cooking spray. In a large bowl, combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, oregano, garlic, and salt. Transfer cornmeal mixture to prepared slow cooker.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking time. Turn off cooker. Let stand for 30 minutes, stirring occasionally, before serving.
ROASTED VEGGIES WITH CREAMY POLENTA - GARDEN IN THE …
From gardeninthekitchen.com
BAKED ITALIAN POLENTA AND VEGETABLES - SLENDER KITCHEN
From slenderkitchen.com
GRILLED POLENTA AND VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
SOUTHWEST BLACK BEANS POLENTA CASSEROLE - COTTER CRUNCH
From cottercrunch.com
PARMESAN POLENTA WITH ROASTED VEGETABLES
From familystylefood.com
SOUTHWESTERN POLENTA RECIPE | EAT SMARTER USA
From eatsmarter.com
GRILLED POLENTA AND VEGGIES - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
GRILLED POLENTA AND VEGETABLES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SOUTHWEST POLENTA CHIPS - FOODCHANNEL.COM
From foodchannel.com
FITNESS MAGAZINE - SOUTHWEST POLENTA AND VEGETABLES
From frontend.myfitnesspal.com
SOUTHWEST PASTA AND VEGETABLES - KITCHEN BASICS
From mccormick.com
10 BEST BAKED POLENTA VEGETARIAN RECIPES | YUMMLY
From yummly.com
FITNESS MAGAZINE - SOUTHWEST POLENTA AND VEGETABLES
From myfitnesspal.com
SOUTHWEST POLENTA AND VEGETABLES RECIPE - FOOD.COM
From pinterest.co.uk
POLENTA WITH VEGETABLES RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
SOUTHWESTERN GREEN CHILE POLENTA WITH CHORIZO - WOODLAND FOODS
From woodlandfoods.com
SOUTHWEST POLENTA AND VEGETABLES | WHATTOCOOKWHEN.COM
From whattocookwhen.com
SOUTHWEST VEGGIE POLENTA BAKE - VEGERARCHY
From vegerarchy.com
SOUTHWEST ROOT VEGETABLE POLENTA - DIERBERGS MARKETS
From dierbergs.com
RECIPE: SOUTHWESTERN POLENTA TORTE (USING COOKED CHICKEN, CORN, …
From recipelink.com
SOUTHWEST ROOT VEGETABLE POLENTA RECIPE | DIERBERGS MARKETS
From dierbergs.com
10 BEST SOUTHWEST VEGETABLE SIDE DISHES RECIPES | YUMMLY
From yummly.com
CREAMY POLENTA WITH VEGETABLES — OCCASIONAL FISH
From occasionalfish.com
SOUTHWEST POLENTA AND VEGETABLES RECIPE - FOOD.COM
From pinterest.com
SOUTHWESTERN BEAN STEW OVER POLENTA RECIPE | MYRECIPES
From myrecipes.com
MEXICAN BAKED POLENTA WITH SALSA, BEANS, AND VEGGIES
From ohmyveggies.com
PAN-FRIED POLENTA WITH SAUTEED VEGETABLES - THE SCRAMBLE
From thescramble.com
SOUTHWESTERN POLENTA | CANS GET YOU COOKING
From cansgetyoucooking.com
ROASTED ITALIAN VEGETABLES WITH PARMESAN POLENTA - SEA SALT …
From seasaltsavorings.com
SOUTHWESTERN PORK STIR FRY WITH POLENTA FROM MJ'S KITCHEN
From mjskitchen.com
SOUTHWEST BEEF & POLENTA ROUNDS RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
POLENTA WITH FRESH VEGETABLES - MAYO CLINIC
From mayoclinic.org
CHEESY POLENTA WITH ROASTED VEGETABLES - PRODUCE ON PARADE
From produceonparade.com
CHICKEN AND POLENTA WITH VEGETABLES - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
SOUTHWESTERN STEW ON SOFT POLENTA RECIPE
From vegetariantimes.com
FAMILY RECIPES: SOUTHWEST POLENTA AND VEGETABLES
From allithinkaboutisfood.blogspot.com
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 »
#60-minutes-or-less #time-to-make #preparation
You'll also love