Best Polenta Primavera Recipes

POLENTA PRIMAVERA

Polenta Primavera image

If you've never had polenta, this is a great way to learn to love it. Can be used as a side dish or a main meal.

Provided by TishT

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups water
2/3 cup yellow cornmeal
1 cup shredded fontina or 1 cup mozzarella cheese
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 ounce) can primavera pasta sauce or 1 (14 ounce) can diced tomatoes, undrained and warmed

Steps:

Grease 9-inch pie plate.
Bring water to a boil in medium saucepan.
Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick.
Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick.
Spread into prepared pie plate; cool for 1 hour or until firm.
Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce).

Nutrition Facts : Calories 166, Fat 11.9, SaturatedFat 7.2, Cholesterol 42.3, Sodium 335.6, Carbohydrate 8.7, Fiber 0.8, Sugar 0.4, Protein 6.6

SPRING POLENTA PRIMAVERA

Spring Polenta Primavera image

This fresh and bright spring polenta primavera is perfect for the season! Featuring a rich and creamy polenta base topped with colorful veggies like asparagus, broccoli and mushrooms. And it's ready in 40 minutes flat. Dairy free, gluten free and vegan.

Provided by Ashley / Cook Nourish Bliss

Categories Main Dish

Time 40m

Number Of Ingredients 19

Ingredients

3 cups water
1 cup unsweetened plain almond milk
½ teaspoon fine sea salt
¼ teaspoon pepper
1 cup coarse polenta
1 tablespoon olive oil
¼ cup chopped fresh basil
½ to 1 teaspoon lemon zest
2 tablespoons olive oil
1 medium red onion, chopped
2 cloves garlic, minced
½ pound asparagus, ends trimmed and cut into 1 to 1 ½ inch pieces
2 cups bite-sized broccoli florets
4 ounces baby bella mushrooms, sliced
½ cup frozen peas
¼ teaspoon fine sea salt
¼ teaspoon pepper
chopped fresh basil, for garnish
chopped raw walnuts, for garnish

Steps:

Add the water, milk, salt and pepper to a medium saucepan. Bring the mixture just to a boil.
Slowly pour in the polenta in an even stream, whisking the entire time.
Turn the heat down to low and cover partially with a lid. Cook for about 15 to 20 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan), until the polenta is thick and creamy.
Remove from the heat and whisk in the olive oil, fresh basil and lemon zest. Taste and season with additional salt / pepper as desired.
Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Add in the garlic and cook for 30 seconds, until fragrant.
Add in the asparagus, broccoli, mushrooms, peas, salt and pepper. Cook for about 6 to 8 minutes, or until tender to your liking. Remove from the heat. Taste and season with additional salt / pepper as desired.
To serve, spoon some of the polenta into a bowl. Top with some of the veggies and garnish with some basil and walnuts. Serve immediately!

Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 14 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 647 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

POLENTA WITH GARDEN VEGETABLES

Polenta with Garden Vegetables image

Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tube (16 ounces) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive or vegetable oil
1 small red onion, cut into thin wedges
2 cloves garlic, finely chopped
1/2 pound green beans, cut into 3/4-inch pieces
1 medium red bell pepper, coarsely chopped (1 cup)
1 1/2 cup mushrooms, sliced (4 ounces)
1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 cup finely shredded mozzarella cheese (1 ounce)

Steps:

Cook polenta as directed on package.
While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
Serve polenta over vegetable mixture. Sprinkle each serving with cheese.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg

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