Roasted Vegetables with Polenta

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Remember my last post about roasted vegetables? This time I made it with polenta. And I have three words about that: it is good! Seriously, you have to try this one, it’s just right!

Polenta is a deliciousness made with cornmeal and there’s no comparison between homemade and those rolls you buy at the store. Anything homemade is better anytime because is made by you with ingredients you recognize and manage yourself. Nothing else is more clean and healthy than that. I use that as a reasonable excuse when I’m making desserts too ;).

Back to the polenta preparation now, I usually made mine with some milk or half half and that gives an unbeatable creaminess texture to the recipe.

Try it tonight and you won’t be disappointed. I promise!

Roasted vegetables with polenta
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the roasted vegetables
  1. 1 rutabaga
  2. 2 sweet potatoes
  3. 2 yellow squash
  4. 3 carrots
  5. 2 red onions
  6. 1 clove elephant garlic
  7. Italian seasoning
  8. parsley
  9. sesame seeds
  10. salt
  11. extra virgin olive oil
For polenta
  1. 2 cups water
  2. 1/2 cup milk or half half
  3. 1 cup cornmeal
  4. salt
  5. basil
  6. 3 Tbsp grated Parmesan cheese to sprinkle on top
Instructions
  1. The vegetables are prepared as regularly, peeled, washed, cut, seasoned and roasted 30 minutes in the oven at 450F in a baking sheet.
  2. In the meantime, bring water, milk, salt and basil to a boil in a pan in the stove, slowly add the cornmeal and cook at medium heat for about 30 minutes, until the mixture starts to be creamy and detaches from the sides.
  3. After 30 minutes roasting, take the vegetables from the oven, spread the polenta on top, sprinkle with Parmesan cheese and bake for more 10 minutes at same temperature (450 F).
  4. Serve immediately. Warm is delicious but this is a recipe that keeps very well in the fridge and it is awesome served cold as well (the polenta stays more firm).
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3 Responses to Roasted Vegetables with Polenta

  1. I love the mix of veggies you used. I’ve been doing quite a bit of polenta experimenting as of recently, and this looks like the perfect recipe to try.

  2. You’re so right–homemade polenta is MUCH better than store-bought! Yours looks so deliciously creamy…and I’m sure the basil takes it over the top. Sounds heavenly right now when it’s so cold outside!

  3. I just watched an episode on the Food Network about polenta. Looks fantastic served with the roasted veggies!