Best 2 Veggie Topped Polenta Slices Recipes

Craving a hearty and comforting meal that's packed with flavor and nutrients? Look no further than our delectable Veggie-Topped Polenta Slices, a culinary masterpiece that combines the creamy richness of polenta with a vibrant medley of roasted vegetables.

Our recipe features step-by-step instructions for creating the perfect polenta base, ensuring a smooth and creamy texture. We then elevate this dish with a colorful array of roasted vegetables, including zucchini, bell peppers, and onions, which add a delightful sweetness and crunch. The finishing touch is a tangy and flavorful tomato sauce, bringing all the elements together in a symphony of taste.

But that's not all! This versatile recipe offers three variations to tantalize your taste buds. For those who prefer a classic vegetarian option, our original Veggie-Topped Polenta Slices are a perfect choice. Craving something a bit more indulgent? Try our Cheesy Veggie-Topped Polenta Slices, where a generous helping of melted cheese adds an irresistible gooeyness to the dish. And for those who love a spicy kick, our Spicy Veggie-Topped Polenta Slices, featuring a zesty chili sauce, will surely satisfy your taste buds.

Whether you're a vegetarian looking for a hearty and satisfying meal, or a meat-lover seeking a flavorful meatless option, our Veggie-Topped Polenta Slices are sure to impress. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

GRILLED POLENTA AND VEGGIES

Grilled Polenta and Veggies image

Provided by Food Network Kitchen

Time 40m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup chopped fresh herbs (basil, mint and/or parsley)
1 tablespoon ground coriander
Freshly ground pepper
1 bulb fennel, fronds chopped and base cut into 8 wedges
1 bunch broccoli, cut into florets (with some stems attached)
Kosher salt
2 oranges, cut crosswise into thick slices
2 large beefsteak tomatoes, halved crosswise
4 portobello mushroom caps
1 large head radicchio, quartered
1 1-pound tube prepared polenta, cut into 8 slices
1/2 pound haloumi cheese, cut into 4 slices

Steps:

Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.
Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.
Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.

Nutrition Facts : Calories 690, Fat 45 grams, SaturatedFat 13 grams, Cholesterol 57 milligrams, Sodium 1157 milligrams, Carbohydrate 54 grams, Fiber 12 grams, Protein 22 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!

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your polenta slices will be. Look for fresh vegetables, flavorful cheese, and good-quality polenta.
Cook the polenta according to the package directions: Be sure to cook the polenta until it is creamy and smooth, but not too thick. If the polenta is too thick, it will be difficult to spread and will not cook evenly.
Use a variety of vegetables: The beauty of this recipe is that you can use any vegetables you like. Some good options include bell peppers, onions, zucchini, mushrooms, and spinach.
Don't overcrowd the pan: When cooking the vegetables, be sure to not overcrowd the pan. If the pan is too crowded, the vegetables will not cook evenly.
Use a nonstick pan: A nonstick pan will help prevent the polenta slices from sticking. If you don't have a nonstick pan, be sure to grease the pan well before cooking.
Cook the polenta slices until they are golden brown: Be sure to cook the polenta slices until they are golden brown and crispy on the outside. This will give them a delicious flavor and texture.
Serve the polenta slices immediately: Polenta slices are best served immediately after they are cooked. This will ensure that they are hot and crispy.

Conclusion:

Veggie-topped polenta slices are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover polenta, and they are also a great way to get your kids to eat their vegetables. With a little creativity, you can create endless variations of this dish, so be sure to experiment and find your favorite combination of vegetables and cheeses.