ROASTED ROOT VEGETABLES WITH POLENTA
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
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
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he7yrt Giur
[email protected]I love this dish! It's so versatile and can be made with any type of vegetables. I've made it with carrots, parsnips, beets, and even Brussels sprouts. It's always delicious.
Rama Sunar
[email protected]This dish was easy to make and turned out great! I used a pre-made polenta mix to save time, and the vegetables roasted perfectly in the oven. I will definitely be making this again.
Paula Hill
[email protected]This was a great way to use up some leftover vegetables. I had some carrots, parsnips, and beets that were starting to go bad, and this dish was the perfect way to use them up. The vegetables were roasted to perfection and the polenta was creamy and
Rj jahangir
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved the combination of flavors and textures. I especially liked the crispy shallots on top.
Akinremi Olawale
[email protected]This was a great recipe! The polenta was creamy and the vegetables were roasted to perfection. I would definitely make this again.
Pankaj Chaudhari
[email protected]I love this dish! It's so versatile and can be made with any type of vegetables. I've made it with carrots, parsnips, beets, and even Brussels sprouts. It's always delicious.
Isabella Van der Merwe
[email protected]This dish was easy to make and turned out great! I used a pre-made polenta mix to save time, and the vegetables roasted perfectly in the oven. I will definitely be making this again.
Monicah njambi
[email protected]I'm not a huge fan of polenta, but this dish was surprisingly good. The vegetables were roasted perfectly and the polenta was creamy and flavorful. I would definitely make this again.
Kyakuwa Micheal
[email protected]This was a great way to use up some leftover vegetables. I had some carrots, parsnips, and beets that were starting to go bad, and this dish was the perfect way to use them up. The vegetables were roasted to perfection and the polenta was creamy and
Andzile shongwe
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved the combination of flavors and textures. I especially liked the crispy shallots on top.
Bonny Bright
[email protected]Wow! This dish was amazing! The polenta was creamy and flavorful, and the roasted vegetables were perfectly tender and caramelized. I will definitely be making this again.