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
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Trey Bush
[email protected]I made this dish for a dinner party and it was a big hit. The roasted vegetables were perfectly roasted and the polenta was creamy and flavorful. I would definitely recommend this recipe for a dinner party.
MD Roton Khan
[email protected]This dish is a great way to use up leftover vegetables. I had some leftover carrots, parsnips, and Brussels sprouts and they worked perfectly in this recipe. The roasted vegetables were delicious and the polenta was a great way to use up the leftover
Suruj Ali
[email protected]I'm not a big fan of polenta, but I really enjoyed this dish. The roasted vegetables were so flavorful and the polenta was creamy and smooth. I will definitely be making this dish again.
Tylee Widmer
[email protected]This is a great recipe for a vegetarian or vegan meal. The roasted vegetables are packed with flavor and the polenta is a good source of plant-based protein. I highly recommend this recipe for anyone looking for a healthy and delicious vegetarian or
Rachel Ross
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the roasted vegetables and the polenta. I will definitely be making this dish again for future potlucks.
Muzmail Rahmni
[email protected]This dish is perfect for a cold winter night. The roasted vegetables are warm and comforting and the polenta is filling and satisfying. I also like that this dish is relatively inexpensive to make.
Malikfreed Malikfreed
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The vegetables are always perfectly roasted and the polenta is always creamy and flavorful. I highly recommend this recipe!
Sadun Nimesh
[email protected]This is a great recipe for a healthy and satisfying meal. The roasted vegetables are packed with nutrients and the polenta is a good source of fiber. I also like that this dish is relatively easy to make.
Dot Fleming
[email protected]I made this dish for my family last night and it was a hit! Everyone loved the roasted vegetables and the polenta. The dish was easy to make and it was a great way to use up some of the vegetables that I had on hand.
Carmelo Vences
[email protected]These roasted root vegetables with polenta were absolutely delicious! The vegetables were perfectly roasted and the polenta was creamy and flavorful. I will definitely be making this dish again.