Best 4 Roasted Winter Vegetables With Cheesy Polenta Recipes
Indulge in the comforting goodness of Roasted Winter Vegetables with Cheesy Polenta, a culinary symphony of flavors and textures. This delightful dish, carefully crafted with the bounty of the winter harvest, showcases tender and caramelized vegetables, nestled atop a creamy and indulgent polenta infused with a symphony of melted cheeses. The vibrant colors and aromas of roasted carrots, parsnips, sweet potatoes, and Brussels sprouts come together in a symphony of flavors, complemented by the earthy notes of roasted garlic and fresh herbs. Prepare to be captivated by the contrasting textures of crispy roasted vegetables and the smooth, creamy polenta, creating a culinary experience that is both satisfying and unforgettable. This recipe offers two variations to tantalize your taste buds: a classic rendition featuring a blend of Parmesan and mozzarella cheeses, and a decadent delight incorporating tangy goat cheese and a touch of honey. Embark on a culinary journey that celebrates the flavors of the season with Roasted Winter Vegetables and Cheesy Polenta, a dish that is not only delicious but also visually stunning, making it a perfect centerpiece for your table.
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ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
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 WINTER VEGETABLES WITH CHEESY POLENTA
From Eating Well. I use real garlic roasted with the veggies instead of powder and sweet potato instead of squash. Great served with a salad.
Provided by FrVanilla
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F.
- Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
- Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
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!
Tips:
- Use a variety of vegetables. This will add color, flavor, and texture to your dish. Some good options include carrots, parsnips, turnips, Brussels sprouts, and butternut squash.
- Roast the vegetables at a high temperature. This will help them to caramelize and develop a delicious flavor. Aim for a temperature of 425 degrees Fahrenheit.
- Add some herbs and spices. This will help to enhance the flavor of the vegetables. Some good options include rosemary, thyme, sage, garlic powder, and onion powder.
- Make sure to stir the vegetables occasionally. This will help them to cook evenly.
- Serve the roasted vegetables immediately. This is when they will be at their best.
- To make the cheesy polenta, simply whisk together polenta, milk, water, salt, and pepper in a saucepan. Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until the polenta is thickened. Stir in cheese and serve.
Conclusion:
Roasted winter vegetables with cheesy polenta is a delicious and easy-to-make dish that is perfect for a cold winter night. The roasted vegetables are packed with flavor, and the cheesy polenta is creamy and comforting. This dish is sure to please everyone at your table.
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