Best 5 Roasted Polenta With Garden Vegetables Recipes

Are you in search of a wholesome and flavorful dish that combines the goodness of roasted polenta with an array of vibrant garden vegetables? Look no further! This article presents a delectable recipe that will tantalize your taste buds and nourish your body with every bite. Get ready to embark on a culinary journey that celebrates the rustic charm of polenta and the vibrant flavors of garden-fresh vegetables, creating a dish that is both hearty and bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLE AND POLENTA SALAD

Roasted Vegetable and Polenta Salad image

Prepared polenta is an incredibly versatile and shelf-stable ingredient that is surprisingly low in calories and often gluten-free (make sure you check the label!). Rather than slice it, in this recipe I cut in into chunks like a traditional crouton and crisped it up in some sage-infused olive oil to add an interesting and hearty twist to a big salad.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium sweet potatoes, cut into 3/4-inch pieces
1 small head broccoli, florets and stems chopped
1 small red onion, cut into 3/4-inch wedges
1 cup cherry or grape tomatoes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons white wine vinegar
1 18-ounce tube prepared polenta
12 large sage leaves
1 5-ounce package mixed baby salad greens
2 ounces goat cheese

Steps:

Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan.
Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes.
Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.

Nutrition Facts : Calories 390, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

ROASTED VEGGIES OVER CREAMY POLENTA

Roasted Veggies over Creamy Polenta image

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

Ingredients

1/2 lb asparagus, cut into 1 inch pieces
3 small zucchini, 1/4 inch slices (or equivalent)
1 red onion, sliced into 3/4 inch chunks
1 garlic clove, minced
1 teaspoon olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon Splenda sugar substitute
1 3/4 cups skim milk
1/2 cup cornmeal
1/4 teaspoon sea salt (optional)
1/2 teaspoon basil (optional) or 1/2 teaspoon rosemary (optional)
2 tablespoons parmesan cheese, freshly grated

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

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

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

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!

Nutrition Facts : Calories 802.8, Fat 23.3, SaturatedFat 7.1, Cholesterol 27.1, Sodium 400, Carbohydrate 129.6, Fiber 15.5, Sugar 8.4, Protein 25.1

Tips:

For a crispy polenta, be sure to cook it in a hot oven and don't stir it while it's cooking. This will help it form a golden crust.
If you don't have a cast iron skillet, you can use a baking dish instead. Just be sure to grease the dish well so the polenta doesn't stick.
If you're using frozen vegetables, be sure to thaw them before cooking. This will help them cook evenly.
Feel free to get creative with the vegetables you use. Any type of vegetable can be roasted, so feel free to experiment with different combinations.
Serve the polenta immediately after it's cooked. It will start to harden as it cools, so it's best to enjoy it while it's still warm and creamy.

Conclusion:

Roasted polenta with garden vegetables is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up fresh vegetables, and it's also a healthy and satisfying meal. So next time you're looking for a new and exciting dish to try, give roasted polenta with garden vegetables a try. You won't be disappointed!