Best Roasted Vegetable And Polenta Salad 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

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!