Best Southwest Polenta And Vegetables Recipes

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SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)



Southwestern Sunset Stew With Soft Polenta (Ww Core) image

A recipe inspired by "Vegetarian Times," a good read whether you are vegetarian, vegan or omnivorous. I love comforting stews in the winter and this one grabbed me instantly. The golden, orange and reddish hues will remind you of a perfect Southwestern sunset. of This gets even better the next day, so cook ahead if you like.

Provided by justcallmetoni

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 large onion, chopped (1 to 1 1/2 cups depending on your tastes)
2 teaspoons ground cumin
1/2 tablespoon chili powder
1/2 tablespoon ground coriander
1 1/2 tablespoons all-purpose flour
2 medium garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 vegetable bouillon cube, mixed into three cups of hot water (vegetable or faux chicken flavor)
2 1/2 cups peeled cubed butternut squash (3/4-inch pieces)
1 medium potato, peeled and cut into 3/4-inch cubes
1 1/2 cups frozen corn
1/2 teaspoon salt (to taste)
2 tablespoons tomato paste
1/2 teaspoon dried basil
1 large pinch ground cinnamon
1 pinch crushed red pepper flakes, to taste
finely chopped red bell peppers (to garnish) or yellow bell pepper (to garnish)
1 1/2 cups yellow cornmeal
4 1/2 cups water
1/2 teaspoon salt

Steps:

  • In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
  • Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
  • Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
  • Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
  • About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
  • Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
  • * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.

SOUTHWESTERN BRAISED RABBIT WITH BLACK BEANS AND FRIED POLENTA



Southwestern Braised Rabbit with Black Beans and Fried Polenta image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 30

1 onion, sliced
Bacon fat or oil, for the pot
1 red sweet pepper, cut into medium dice
5 cloves garlic, diced
1 tablespoon chili powder
1 tablespoon paprika
1 pound black beans, soaked overnight and drained
Kosher salt and freshly ground black pepper
2 medium onions, cut into medium dice
Bacon fat or oil, for the pot
8 cloves garlic, minced
2 tablespoons paprika
3 tablespoons chili powder
1 tablespoon tandoori spice
1 tablespoon Cajun spice
1 cup diced sweet peppers
1 cup diced celery
1 to 2 jalapeños, finely diced
1 cup dark beer
8 rabbit hindquarters
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
1/4 cup clarified butter, plus more for frying the polenta
1/2 cup finely diced onions
1/4 cup finely diced sweet pepper
5 cloves garlic, minced
1 tablespoon chili powder
3 cups chicken stock, plus more if needed
1 cup polenta
Kosher salt and freshly ground black pepper

Steps:

  • For the black beans: Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper.
  • For the braised rabbit: Preheat the oven to 325 degrees F.
  • Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalapeños and sauté until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour.
  • For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and sauté until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying.
  • When ready to fry, cut into pieces and fry in clarified butter until golden brown.

RUSTIC VEGETABLE AND POLENTA SOUP



Rustic Vegetable and Polenta Soup image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
3 cloves garlic, peeled and smashed or chopped
3 plum tomatoes, diced into 1/2-inch pieces
2 medium zucchini, diced into 1/2-inch pieces
4 cups low-sodium chicken broth
1/3 cup instant polenta, such as Gia Russa
3 tablespoons unsalted butter, at room temperature

Steps:

  • In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
  • Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
  • Stir in the butter and season with salt and pepper.
  • Ladle into soup bowls and serve.

SOUTHWEST POLENTA AND VEGETABLES



Southwest Polenta and Vegetables image

This sounded very yummy, all the right ingredients for our tastes, though I haven't cooked with polenta yet. Well...here goes! From 'Fitness' magazine, September 2008. NOTE: This recipe calls for mushrooms, which I hate, but being true to the recipe as written, I have included them here. But I won't use them ever...

Provided by kitty.rock

Categories     < 60 Mins

Time 35m

Yield 7 , 7 serving(s)

Number Of Ingredients 17

1 medium onion, diced
1/2 lb button mushroom
3 small zucchini, 1/2-inch cube (or julienne-cut)
1 red bell pepper, julienne-cut
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons kosher sea salt
2 cups corn (frozen or fresh)
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can diced tomatoes
1 teaspoon fresh thyme (~1/3 teaspoon dried)
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1 (18 ounce) polenta (in pre-packaged "log")
2 cups shredded romano cheese
cooked spinach (optional)

Steps:

  • Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.
  • Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes.
  • Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish.
  • Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta.
  • Top with grated cheese and bake, uncovered, for 15 minutes.
  • Serve plain or on a bed of wilted spinach.

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