Best 3 Southwest Polenta And Vegetables Recipes

Indulge in the vibrant flavors of the Southwest with our enticing Polenta and Vegetables recipe. This delectable dish combines creamy polenta with a medley of roasted vegetables, creating a symphony of textures and tastes. The polenta, made from cornmeal, offers a smooth and hearty base, while the roasted vegetables bring a symphony of colors and flavors.

Our recipe features a delightful combination of bell peppers, zucchini, and corn, each roasted to perfection. The bell peppers provide a sweet and smoky flavor, the zucchini adds a tender and juicy texture, and the corn lends a touch of sweetness and crunch. These roasted vegetables are then tossed in a tangy dressing, creating a flavorful topping for the creamy polenta.

To further enhance the dish, we've included a selection of optional toppings. Crumbled feta cheese adds a salty and tangy touch, while chopped cilantro brings a fresh and herbaceous flavor. For a bit of heat, sprinkle some chili powder or cayenne pepper on top.

Whether you're looking for a satisfying vegetarian main course or a flavorful side dish, our Southwest Polenta and Vegetables recipe is sure to impress. With its vibrant colors, tantalizing aromas, and delectable flavors, this dish is a true celebration of the Southwest's culinary heritage. So, gather your ingredients, fire up the oven, and let's embark on a culinary journey to the heart of the Southwest.

Here are our top 3 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

CREAMY PARMESAN POLENTA

Creamy Parmesan Polenta image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

SOFT POLENTA

Soft Polenta image

It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 3

Ingredients

Coarse salt and ground pepper
3/4 cup yellow cornmeal
3 tablespoons butter

Steps:

In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

Tips:

Use fresh, seasonal vegetables. This will ensure that your polenta and vegetables are packed with flavor and nutrients.
Don't be afraid to experiment with different spices and herbs. The southwest flavors in this recipe are just a starting point - you can easily customize it to your own taste.
If you don't have a cast iron skillet, you can use a large nonstick skillet instead. Just be sure to preheat it over medium-high heat before adding the vegetables.
Serve the polenta and vegetables immediately, while they're still hot and fresh. You can also top them with your favorite cheese, salsa, or guacamole.

Conclusion:

This southwest polenta and vegetables recipe is a delicious and easy way to enjoy a healthy and flavorful meal. It's perfect for a weeknight dinner or a casual get-together. With its vibrant flavors and colors, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to serve polenta, give this recipe a try. You won't be disappointed!