Best 3 Roasted Vegetable And Polenta Salad Recipes

Immerse yourself in a culinary adventure with our tantalizing Roasted Vegetable and Polenta Salad, a vibrant symphony of flavors and textures. This delightful dish showcases a medley of roasted vegetables, each contributing its unique charm. Sweet bell peppers, earthy eggplant, succulent zucchini, and juicy cherry tomatoes dance harmoniously on a bed of creamy polenta. Topped with a zesty dressing of tangy balsamic vinegar, zesty lemon juice, and fragrant herbs, this salad is a refreshing and satisfying treat. Indulge in this delectable recipe, along with other culinary wonders featured in the article, such as the hearty Lentil and Vegetable Soup, bursting with earthy lentils, tender vegetables, and a savory broth. Alternatively, embark on a taste of the Mediterranean with our scrumptious Spinach and Feta Stuffed Shells, filled with a delightful blend of spinach, feta cheese, and aromatic herbs, all enveloped in a rich tomato sauce.

Check out the recipes below so you can choose the best recipe for yourself!

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 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!

POLENTA, ROASTED VEGETABLES & PEPPERED PARMESAN CRISPS

Polenta, roasted vegetables & peppered Parmesan crisps image

Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot

Provided by Good Food team

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 12

Ingredients

1 small butternut squash (about 450g), peeled and cut into 2cm cubes
3 raw beetroot (about 200g), cut into 2cm cubes
2 small red onions , cut into slim wedges
3 tbsp olive oil
juice of ½ lemon
200g fine polenta
½ tsp salt
50g butter
60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
a big handful of rocket , to serve
2 tsp freshly picked thyme leaf
50g grated parmesan

Steps:

To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.
Turn the oven up to 220C/ 200C fan/ gas mark 7. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.
Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper.
To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.

Nutrition Facts : Calories 526 calories, Fat 27.3 grams fat, SaturatedFat 12.9 grams saturated fat, Carbohydrate 54.9 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 4.9 grams fiber, Protein 15.3 grams protein, Sodium 1.6 milligram of sodium

Tips:

For the best flavor, use a variety of vegetables. Some good choices include carrots, celery, zucchini, bell peppers, and broccoli.
Roast the vegetables until they are slightly tender but still have a bit of a bite. You don't want to overcook them or they will become mushy.
Use a good quality olive oil. This will help to bring out the flavor of the vegetables.
Season the vegetables with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Make the polenta according to the package directions. If you are using pre-cooked polenta, be sure to heat it through before adding it to the salad.
To assemble the salad, combine the roasted vegetables, polenta, and arugula in a large bowl. Drizzle with olive oil and balsamic vinegar and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This roasted vegetable and polenta salad is a healthy and delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing salad, give this one a try. You won't be disappointed!