Best 3 Roasted Veggies Over Creamy Polenta Recipes
Indulge in a culinary journey with our tantalizing roasted veggies over creamy polenta recipe! This delectable dish offers a vibrant symphony of flavors and textures, featuring tender-crisp vegetables nestled atop a smooth and luscious polenta base.
Roasted veggies, bursting with natural sweetness and smoky undertones, take center stage in this delightful creation. The medley of colorful vegetables, ranging from crisp bell peppers and earthy mushrooms to succulent zucchini and juicy tomatoes, is roasted to perfection, caramelizing their natural sugars and enhancing their flavors.
Beneath this vibrant vegetable ensemble lies a bed of creamy polenta, a classic Italian dish made from cornmeal. This polenta is lovingly prepared with milk and vegetable stock, infusing it with a rich and savory flavor. Its smooth and velvety texture provides a perfect canvas for the roasted veggies, creating a harmonious balance between contrasting textures.
This roasted veggies over creamy polenta recipe is not only a culinary delight but also a versatile dish that can be tailored to your preferences. Feel free to experiment with different vegetable combinations, such as sweet potatoes, broccoli, or asparagus, to create a unique and personalized dish. The creamy polenta can also be enhanced with herbs, spices, or grated cheese, adding an extra layer of flavor and complexity.
Whether you're hosting a dinner party or simply seeking a comforting and flavorful meal, this roasted veggies over creamy polenta recipe is sure to impress. Its vibrant colors, delectable flavors, and customizable nature make it a dish that will satisfy even the most discerning palate. So, gather your ingredients and embark on this culinary adventure, creating a memorable dining experience that will leave you craving for more.
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
ROASTED VEGGIES OVER CREAMY POLENTA
Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes!
Provided by Brooke the Cook in
Categories One Dish Meal
Time 28m
Yield 3 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215.7, Fat 4.1, SaturatedFat 1.3, Cholesterol 5.8, Sodium 165, Carbohydrate 34.7, Fiber 4.8, Sugar 6, Protein 12.3
ROASTED VEGETABLE RAGOUT WITH POLENTA
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Provided by Margie99
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
- For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
- Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
- Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
- Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
- To serve; place 2 polenta squares on each plate and top with ragout.
Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5
Tips:
- Choose the right vegetables: For roasting, select vegetables that are firm and have a natural sweetness, such as carrots, potatoes, bell peppers, and broccoli. Avoid vegetables that are too watery, such as cucumbers or zucchini, as they will release too much moisture and make the roasted vegetables soggy.
- Cut the vegetables evenly: Cutting the vegetables into uniform pieces will ensure that they cook evenly. Aim for 1-inch pieces for most vegetables.
- Toss the vegetables in oil and seasonings: Before roasting, toss the vegetables in a mixture of olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
- Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature (425°F or 220°C) will help them to caramelize and develop a crispy exterior.
- Don't overcrowd the pan: When roasting vegetables, it is important to not overcrowd the pan. This will prevent them from cooking evenly and will result in soggy vegetables.
- Roast the vegetables until they are tender: The roasting time will vary depending on the type of vegetables you are using. Cook until the vegetables are tender when pierced with a fork, but still have a slight crunch.
Conclusion:
Roasted vegetables over creamy polenta is a delicious and versatile dish that can be served as a main course or a side dish. The creamy polenta provides a rich and creamy base for the roasted vegetables, while the roasted vegetables add a pop of flavor and texture. This dish is also a great way to get your daily dose of vegetables.
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