Best 5 Roasted Polenta With Garden Vegetables Recipes

**Roasted Polenta with Garden Vegetables: A Culinary Symphony of Flavors and Textures**

Embark on a culinary journey to savor the delectable Roasted Polenta with Garden Vegetables, a dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This vegetarian delight features creamy polenta, roasted to perfection, served as a bed for an array of vibrant garden vegetables. The medley of roasted vegetables, each with its unique flavor profile, adds a symphony of colors and textures to the dish. From the earthy sweetness of roasted bell peppers to the succulent crunch of zucchini and the slightly bitter yet delightful note of roasted broccoli, every bite offers a new dimension of taste and texture. The finishing touch is a sprinkle of tangy feta cheese and fresh herbs, adding a burst of flavor and freshness that elevates the dish to a culinary masterpiece.

**Additional Recipes to Explore:**

1. **Polenta with Mushrooms and Sausage:** This hearty and savory dish combines the creamy texture of polenta with the umami-rich flavors of mushrooms and sausage.

2. **Polenta with Roasted Tomatoes and Mozzarella:** The sweetness of roasted tomatoes and the gooey melted mozzarella cheese create a delightful contrast against the creamy polenta.

3. **Polenta with Peas and Pancetta:** The vibrant green peas and salty pancetta add a pop of color and flavor to this classic polenta dish.

4. **Polenta with Gorgonzola and Walnuts:** The bold and pungent flavor of gorgonzola cheese pairs perfectly with the nutty crunch of walnuts in this sophisticated polenta dish.

5. **Polenta with Lemon and Herbs:** This light and refreshing polenta dish is perfect for summer gatherings, with its bright citrus flavors and aromatic herbs.

Here are our top 5 tried and tested recipes!

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

POLENTA WITH BRAISED ROOT VEGETABLES

Polenta With Braised Root Vegetables image

Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 1h40m

Yield Serves four

Number Of Ingredients 15

Ingredients

1 cup polenta
1 scant teaspoon salt
4 cups water
1 tablespoon unsalted butter
1/4 to 1/3 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1/2 pound kohlrabi, peeled and cut in small dice
1/2 pound carrots, peeled and cut in small dice
1 medium parsnip, peeled, cored and cut in small dice
1 large or 2 medium garlic cloves, minced
1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
Pinch of sugar
Salt
freshly ground pepper

Steps:

Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
Serve the polenta with the vegetables spooned on top.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED POLENTA WITH GARDEN VEGETABLES

Roasted Polenta with Garden Vegetables image

Provided by Food Network

Categories side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

Ingredients

4 cups chicken stock
4 tablespoons butter
2 teaspoons ground black pepper
1 tablespoon salt
2 cups polenta or cornmeal
1/2 cup grated Parmesan
1/2 cup finely shredded basil leaves
Softened butter for the pan
Olive oil, as needed
1/4 cup balsamic vinegar
1 clove garlic, minced
3/4 cup olive oil
Salt and pepper
2 red onions, cut into 1/2-inch thick slices
2 zucchini, cut into 1/2-inch thick slices on the diagonal
2 yellow squash, cut into 1/2-inch thick slices on the diagonal
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1/2 pound asparagus, tough ends removed
1/2 pound mushrooms

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 VEGETABLE AND POLENTA SALAD

Roasted Vegetable and Polenta Salad image

Prepared polenta is an incredibly versatile and shelf-stable ingredient that is surprisingly low in calories and often gluten-free (make sure you check the label!). Rather than slice it, in this recipe I cut in into chunks like a traditional crouton and crisped it up in some sage-infused olive oil to add an interesting and hearty twist to a big salad.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium sweet potatoes, cut into 3/4-inch pieces
1 small head broccoli, florets and stems chopped
1 small red onion, cut into 3/4-inch wedges
1 cup cherry or grape tomatoes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons white wine vinegar
1 18-ounce tube prepared polenta
12 large sage leaves
1 5-ounce package mixed baby salad greens
2 ounces goat cheese

Steps:

Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan.
Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes.
Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.

Nutrition Facts : Calories 390, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

BAKED POLENTA AND ROASTED VEGETABLES

Baked Polenta and Roasted Vegetables image

I love recipes to get ideas on how flavors go together. Much to my family's dismay, I hardly ever follow them. I saw something like this in our local paper but didn't want mushy polenta. I always have a fridge full of leftovers and this was created with what I had on hand. It has a few short cuts- like buying pre-made polenta but you can make your own. Experiment with other veggies, cheeses, spices... Enjoy! I salted the eggplant then reconstituted the polenta and put it in the oven before prepping the rest of the veggies. This give the eggplant time to weep and to bake the polenta. And to have a glass of wine.

Provided by MushroomPrincess

Categories Lunch/Snacks

Time 2h

Yield 1 9x13 pan, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic
1 1/4 cups whole milk (or water- to thin the polenta)
1/4 cup olive oil
1 small eggplant, slice in rounds about 1/4-inch thick
3 zucchini, sliced 1/4-inch thick
1/2 sweet onion, sliced 1/4 inch thick
8 cremini mushrooms, sliced in thirds
1 cup grated parmesan cheese, separated into 1/2 cups
1/2 cup grated mozzarella cheese
1/4 cup spaghetti sauce cut with a table spoon water
dried oregano
salt and pepper

Steps:

Preheat oven to 350.
POLENTA:.
cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
VEGGIES:.
Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
FINISHING.
Drizzle the spaghetti sauce on top of the polenta.
Spread the roasted veggies on top of the drizzled polenta.
Sprinkle the parmesan and mozzarella on top of the veggies.
Place under the broiler to melt the cheese- serve!

Nutrition Facts : Calories 802.8, Fat 23.3, SaturatedFat 7.1, Cholesterol 27.1, Sodium 400, Carbohydrate 129.6, Fiber 15.5, Sugar 8.4, Protein 25.1

Tips:

For the creamiest polenta, use a combination of milk and water. Whole milk will make the polenta richer, while water will help prevent it from becoming too thick.
If you don't have time to roast the vegetables ahead of time, you can use frozen or canned vegetables instead.
To make the polenta ahead of time, cook it according to the package directions and then let it cool completely. Once it's cool, cut it into slices and store it in an airtight container in the refrigerator for up to 3 days.
To reheat the polenta, place it in a baking dish with a little bit of water or milk and bake it in a preheated oven at 350 degrees Fahrenheit until it's warmed through.
Serve the polenta with your favorite toppings, such as roasted vegetables, sautéed mushrooms, or a simple tomato sauce.

Conclusion:

Roasted polenta with garden vegetables is a delicious and versatile dish that can be served as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. Whether you like your polenta creamy or firm, roasted or grilled, there's a recipe in this article that will suit you. So next time you're looking for a hearty and flavorful meal, give roasted polenta with garden vegetables a try.