I omitted the grilled veggies. Bake until the zucchini and squash are tender and the tomatoes have burst, 25 to 30 minutes. And thank you :). Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! I wish I had a better recommendation that would provide the same delicious result. I’m making it for myself and my wife tonight! This combination is a homemade version of Kitchen Table’s bowl with Southwestern influences inspired by my cousin’s grits. Add the salt and butter. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. Was looking for a fellow Southerner to say to fry leftovers in patties :). I’ve recently become so obsessed with polenta—where has it been all my life?! Well, then good news! Pumpkin Polenta with Vegetables Getting reviews... Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a … Preheat broiler. My husband was a huge fan too. Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme. I added this to my meal plan as soon as I saw it. This poletna is rich with vegan cheese and topped with absolutely scrumptious, roasted vegetables. Serving Size: 4. Place polenta and vegetables in the oven. Arrange the vegetables on top of the polenta. The goat cheese/red pepper polenta was delicious! Taste and add more salt, if needed. Cover and cook for 10 minutes, stir, and cook until thickened and creamy, about 10 minutes more. 2 tsp. Rustic Italian Grilled Polenta & Vegetables is a healthy and savory feast perfect for sharing. Sign Up Now. Can’t wait to try this one! Share This Kathy. I think I will ALWAYS put goat cheese and salsa verde in my grits from now on! Put back in the oven for 3-5 minutes, until the cheese feels soft and hot to … Step 2 Sit a goat’s cheese on top of each pile of veg. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Recipe yields 4 servings (you might have some leftover roasted vegetables). Thanks, Kate! I love the texture and flavours of the polenta, goat cheese and roasted tomatoes coming together with the fresh basil. JUST MAKE THIS DISH IT’S AMAZING. Spoon polenta onto an oven tray lined with baking paper to form a 25cm circle. It looks so delicious and I can’t wait to try it! this link is to an external site that may or may not meet accessibility guidelines. Parmesan Polenta with Honey-Roasted Root Vegetables and Pistachio Goat Cheese. 4 / 15. But WOW! Step 3 Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan. Preheat broiler. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Polenta is also gluten-free. Meanwhile, spray grapes with olive oil spray. Hooray! Please let me know how you make your bowls in the comments! All Right Reserved. Simmer for 15 minutes until polenta has thickened up a bit. Stir in goat cheese, oil (or butter), salt and pepper. Both quick-cooking and regular taste like sweet corn when cooked properly. I used the the pan roasted root vegetable recipe from eating well and the polenta with it was amazing. Step 3 Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan. Meanwhile, to prepare vegetables: Heat oil (or butter) in a medium skillet over medium heat. I think an herbed sauce like chimichurri would be really nice—or you could simplify it by just blending some parsley or cilantro with olive oil and salt. Stand 2 minutes. Will it totally ruin the dish if I don’t use it? Served over a bed of polenta, this is a seriously special dish! 3 tbsp. Recipe by Produce On Parade. 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