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
More about "roasted veggies over creamy polenta recipes"
EASY CREAMY POLENTA RECIPE WITH ROASTED VEGETABLES
From tarateaspoon.com
5/5 (2)Total Time 50 minsCategory Main Course, Side DishCalories 277 per serving
- Heat oven to 400°F. Wrap beets in foil and roast for 15 min. Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme. Add to oven with beets and roast for 20 min until vegetables and beets are tender. Peel and dice beets.
- In a large pot bring chicken broth and 2 cups water to a boil. add polenta gradually, whisking constantly. Reduce heat and simmer until thick, about 2 min.
- Remove from heat, stir in goat cheese, milk and butter until smooth. Top with roasted vegetables and extra goat cheese.
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
From familystylefood.com
4.7/5 (158)Total Time 40 minsCategory VegetablesCalories 379 per serving
- Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
- Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
- Serve the warm polenta in bowls with the roasted vegetables and their juices over the top, sprinkle with additional cheese if you like.
ROASTED VEGGIES WITH CREAMY POLENTA | GARDEN IN THE …
From gardeninthekitchen.com
Reviews 2Servings 6Cuisine AmericanCategory Dinner
THE CREAMY, CHEESY POLENTA DISH YOU’LL WANT THIS FALL
From blog.williams-sonoma.com
RECIPE: CREAMY POLENTA BOWL WITH OVEN-ROASTED …
From thekitchn.com
CREAMY POLENTA WITH ZUCCHINI AND TOMATOES – …
From wellplated.com
VEGAN CREAMY POLENTA WITH ROASTED VEGETABLES
From uglyvegankitchen.com
CHEESY POLENTA WITH ROASTED VEGETABLES | WILLIAMS …
From williams-sonoma.com
HOW TO COOK POLENTA TUBE IN OVEN RECIPES - SIDE DISHES
From tfrecipes.net
CREAMY POLENTA FROM A POLENTA TUBE - TFRECIPES
From tfrecipes.net
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA RECIPE
From eatingwell.com
CREAMY POLENTA WITH ROASTED VEGETABLES - KERRYGOLD USA
From kerrygoldusa.com
BAKED POLENTA RECIPE: A DELICIOUS AND EASY MEAL
From lifestylefoodies.com
3 RECIPES THAT WILL BOWL YOU OVER AT BREAKFAST, LUNCH AND DINNER
From wbur.org
POLENTA WITH FRESH VEGETABLES - MAYO CLINIC
From mayoclinic.org
CREAMY POLENTA WITH WHITE BEANS AND ROASTED BROCCOLI - SIMPLY …
From simplyrecipes.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON APPéTIT
From bonappetit.com
CREAMY POLENTA RECIPE | EATINGWELL
From eatingwell.com
CREAMY POLENTA RECIPE - MY FORKING LIFE
From myforkinglife.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
POLENTA AND HARVEST ROASTED VEGETABLES — SAN GENNARO
From polenta.net
BAKED POLENTA RECIPE WITH MUSHROOMS & TOMATOES
From aspicyperspective.com
ROASTED VEGETABLES OVER POLENTA | RECIPES | WW USA
From weightwatchers.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #main-dish #vegetables #oven #easy #roast #spring #vegetarian #dietary #one-dish-meal #seasonal #comfort-food #egg-free #free-of-something #asparagus #onions #squash #taste-mood #savory #equipment
You'll also love