Roasted Polenta with Garden Vegetables

Name: Roasted Polenta with Garden Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 227 grams asparagus, tough ends removed; 59 milliliters balsamic vinegar; 118 milliliters finely shredded basil leaves; 4 Tbsps butter; 6 servings Softened butter for the pan; 946 milliliters chicken stock; 1 clove garlic, minced; 2 teaspoons ground black pepper; 227 grams mushrooms; 177 milliliters olive oil; 6 servings Olive oil, as needed; 118 milliliters grated Parmesan; 473 milliliters polenta or cornmeal; 2 red bell peppers, cored, seeded, and cut into 2-inch pieces; 2 red onions, cut into 1/2-inch thick slices; 1 Tbsp salt; 6 servings Salt and pepper; 2 yellow squash, cut into 1/2-inch thick slices on the diagonal; 2 zucchini, cut into 1/2-inch thick slices on the diagonal

Roasted Polenta with Garden Vegetables might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 58g of fat, and a total of 829 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up olive oil, bell peppers, parmesan, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)

Ingredients you will need

Stock

Polenta

Butter

Pepper

Salt

Equipment you will use

Whisk

Pot

Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!

Ingredients you will need

Polenta

Equipment you will use

Pot

The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).

Ingredients you will need

Polenta

Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate.

Ingredients you will need

Parmesan

Basil

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.

Ingredients you will need

Polenta

Equipment you will use

Grill

Frying Pan

Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.

Ingredients you will need

Salt And Pepper