Best Polenta With Roasted Mediterranean Vegetables Recipes

POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES

Polenta With Roasted Mediterranean Vegetables image

I found this in a heart healthy brochure that I picked up in the drugstore. It's a Mayo Clinic lowfat, low sodium make-over and it also tastes very good although a little salt & a lot of grated parmesean would have moved it up a few places on my list of favorites.

Provided by SusieQusie

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 small eggplant
1 small yellow zucchini
1 small green zucchini
6 medium mushrooms
1 sweet red pepper
2 tablespoons olive oil
10 ounces frozen spinach, thawed and drained
2 medium tomatoes (Roma)
6 sun-dried tomatoes, rehydrated
10 ripe olives
2 teaspoons oregano
cracked pepper
6 cups water
1 1/2 cups coarse polenta (corn grits)
2 teaspoons trans-fat free margarine
1/2 teaspoon salt
1 teaspoon olive oil

Steps:

Preheat broiler on low setting & position rack 4 inches from heat source. Line a baking sheet with foil. Spray generously with non-stick spray.
Slice eggplant, zucchini and mushrooms into 1/4 inch slices.Cut red pepper into chunks.Brush vegetables with oil.
Arrange in single layer onto pan and broil. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove from oven. (May cover and refrigerate if preparing ahead of time.).
Make the Polenta:.
Preheat oven to 350ºF. Spray an ovenproof 12-inch shallow baking dish generously with non-stick spray.
In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes.
When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat.
Spread polenta on the bottom and up the sides of prepared baking dish. Brush with 1 teaspoon olive oil and bake for 10 minutes. Remove from oven and keep warm.
Press spinach between paper towels to remove any remaining liquid. Spread in an even layer over polenta.Slice fresh tomatoes & arrange over spinach.Chop sundried tomatoes and olives & scatter over tomatoes.
Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper.
Return to oven for another 10 minutes.When warmed through, remove and serve.

Nutrition Facts : Calories 231.6, Fat 8, SaturatedFat 1.2, Sodium 362.8, Carbohydrate 37.3, Fiber 9, Sugar 6.4, Protein 7.4

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!

BAKED POLENTA AND ROASTED VEGETABLES

Baked Polenta and Roasted Vegetables image

I love recipes to get ideas on how flavors go together. Much to my family's dismay, I hardly ever follow them. I saw something like this in our local paper but didn't want mushy polenta. I always have a fridge full of leftovers and this was created with what I had on hand. It has a few short cuts- like buying pre-made polenta but you can make your own. Experiment with other veggies, cheeses, spices... Enjoy! I salted the eggplant then reconstituted the polenta and put it in the oven before prepping the rest of the veggies. This give the eggplant time to weep and to bake the polenta. And to have a glass of wine.

Provided by MushroomPrincess

Categories Lunch/Snacks

Time 2h

Yield 1 9x13 pan, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic
1 1/4 cups whole milk (or water- to thin the polenta)
1/4 cup olive oil
1 small eggplant, slice in rounds about 1/4-inch thick
3 zucchini, sliced 1/4-inch thick
1/2 sweet onion, sliced 1/4 inch thick
8 cremini mushrooms, sliced in thirds
1 cup grated parmesan cheese, separated into 1/2 cups
1/2 cup grated mozzarella cheese
1/4 cup spaghetti sauce cut with a table spoon water
dried oregano
salt and pepper

Steps:

Preheat oven to 350.
POLENTA:.
cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
VEGGIES:.
Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
FINISHING.
Drizzle the spaghetti sauce on top of the polenta.
Spread the roasted veggies on top of the drizzled polenta.
Sprinkle the parmesan and mozzarella on top of the veggies.
Place under the broiler to melt the cheese- serve!