Heat the broiler (grill). Bring 4 cups water to a boil in a large pot. To serve, ladle the polenta into serving bowls. This creamy polenta recipe will change your mind. WELCOME! Polenta is lusciously creamy, warm, and every time I eat it, it surprises me anew with just how fulfilling and delicious something as simple as ground corn can be. Arrange the polenta slices on the baking sheet and season as desired. Arrange the polenta in a single layer on the baking sheet. Remove from the heat, taste, adjust the salt and add pepper. Broil the polenta 4 inches from the heat … Top the polenta with the zucchini. As always, all opinions are my own. 30 minutes, plus several hours of chilling, 30 minutes, plus 30 to 60 minutes' marinating. Sprinkle with ½ cup of the Mozzarella and ¼ cup of the Pepper Jack cheese. Add polenta and whisk in. Now that we’ve nailed the creamy texture, let’s talk about the final flourishes that give creamy polenta its punch. This Polenta recipe is an all-time favorite – because it’s easy! Send Text Message. Traditional polenta recipes call for cooking the polenta in either chicken broth or water, then stirring in something along the lines of heavy cream or a stick of butter (or both) at the end. Switch to a wooden spoon and reduce the heat to medium. Stir often, until heated through. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Variation: Polenta Gratin With Zucchini and Tomatoes. To make this with chilled polenta, grill or sear the polenta and serve the zucchini mixture on the side. Delicious & healthy as well. Featured in: Remove from the heat and stir in the nutritional yeast and butter. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. If you try this recipe, I hope you love it! Bring to a boil over high heat, stirring often. If your feelings towards polenta aren’t warm and fuzzy like mine (do the words lumpy and bland come to mind? This summer veggie polenta has my name ALL OVER IT! Top with a sprinkle of grated parmesan cheese. Squeeze out the seeds into the strainer, then press the pulp and juice through the strainer into the bowl. Zucchini, cremini mushrooms, and red onion are dusted with Italian seasoning, threaded onto skewers, and grilled. ½ cup (2 ounces) preshredded part-skim mozzarella cheese. My trick to creating the same creamy feel without the cream is Almond Breeze almondmilk Original Unsweetened. Guess it’s time to check it out! Reduce the heat to a simmer and very slowly whisk in the cornmeal, adding it in a very thin stream and whisking constantly to make sure there are no lumps. This is the perfect recipe! Creamy parmesan polenta pairs well with Italian chicken sausage and sautéed veggies, like bell pepper, zucchini, and mushrooms. 24 of 35. Now, time to top the polenta off, summer veggie style! How To Make The Best Creamy Polenta (Healthier! SO SO pleased to hear it Bree, thank you!!! Create an account to easily save your favorite projects and tutorials. Grilled Veggie Primavera Parmesan - By Aldi Mrs.AwesomeAwesome. Remove from the oven and set aside. I made this for dinner tonight. Oil a 2-quart gratin dish, and arrange the polenta in the dish, overlapping the pieces slightly. Summer ingredients demand little from us as home cooks, yet their rewards are great. © 2010 - 2020 Well Plated by Erin. Ingredients 3 heirloom tomatoes 2 medium zucchini 2 Tbs unsalted butter 2 Tbs finely minced onion 1/2 tsp finely minced garlic 1/2 cup polenta coarse cornmeal 1 1/2 cups water 1/2 cup … ½ cup chopped red bell pepper. I hope you love the recipe if you try it! To serve, ladle the polenta into serving bowls. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Really delicious! Perfect timing to make this delicious recipe for Fontina Polenta with Sauteed Porcini Mushrooms!. A chard salad — tossed with kidney beans, artichoke hearts, and Kalamata olives — completes the meal. Add the sliced mushrooms. Rewarm the polenta gently on the stove with a splash of broth, water, or almondmilk to thin it as needed. While it’s in the oven, cook the squash. My husband liked it too. Spoon onto plates, and make a depression in the center. They’re served over creamy polenta strewn with garlic and a blend of provolone and Parmesan cheeses. Brush zucchini with the remaining 1 tablespoon oil. An Elegant Gruel: Polenta. Feel free to swap Parmesan or omit it. The timing will vary based on the brand and type of polentayou use. 1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean) 1 cup chopped mushrooms. Position the rack 4 inches from the heat source. Polenta is coarse-ground cornmeal that, when cooked properly, transforms into the dinner equivalent of a soul-affirming bear hug. Fresh chives and Bertolli ® Five Cheese Sauce with Romano & Parmesan Cheeses add a burst of flavor to this comforting meal. Martha Rose Shulman can be reached at martha-rose-shulman.com. Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-‘round in the supermarket, so you can make this dish through next winter. Or make a gratin: Preheat the oven to 375 degrees. Just love this. My secrets for making wholesome meals you'll WANT to eat. For the vegetables: Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Slowly whisk in grits. Add the garlic and cook, stirring, for a minute or two, until fragrant. Add the tomatoes and their juice, the sugar and salt to taste. Thanks Shawnna! Easy, healthy, and tastes rich and comforting! We have been making this at least once a week since you posted it. Begin making the polenta. Just whisk away the polenta, toss the Facebook Tweet. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Spray the sausage, polenta and vegetables with cooking spray. Zucchini and tomatoes offer both. Pour the polenta into the pot sloooooowly, then stir, stir, stir. This part takes 5 to 10 minutes, that’s all! Turn the heat to medium-high. Instead of doing the creamy polenta with cheese, I opted for nutritional yeast which is loaded with nutrients and tastes surprisingly “cheesy.” I regularly use it in place of Parmesan (especially in omelets and on roasted veggies), and you can use it in any one of these recipes with nutritional yeast too. For the Polenta 1-1 1/2 Tbsp. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. Keep it up. Make Ahead: The polenta can be cooked, cooled, covered tightly and refrigerated for up to 1 week. Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. I’ve actually not yet tried nutritional yeast, but my mom uses it all the time. What else can you make with polenta? 2 garlic cloves, minced. You have some creativity man. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Lately, every time I walk through the grocery store or hear an update about a friend’s garden, I’m in awe of the abundance of colors and flavors that burst from the earth this time of year. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. coarse salt 1 2/3 cups polenta or course cornmeal 1 Tbsp. Mix the cornmeal and water together in a small bowl. Notify me of replies to my comment via email. When the polenta is ready, remove from the oven. extra-virgin olive oil. Place the grape tomatoes, chopped zucchini, shallot, oregano, and olive oil in a bowl, then drizzle with olive oil and sprinkle with salt and cracked black pepper. ... polenta, olive oil, portabella mushroom, basil, salt, cream cheese and 8 more. Toss to coat, then spread the vegetables mixture onto the prepared baking sheet. What a recipe idea! Get recipes, tips and NYT special offers delivered straight to your inbox. The gratin can be assembled a day ahead and kept in the refrigerator. Required fields are marked *. Pin. My Roasted Zucchini recipe is another wonderful way to utilize any leftover zucchini you have sitting around! More. Top with the zucchini. Taste and add additional salt, pepper, or nutritional yeast as desired. If your feelings towards polenta are warm and fuzzy, but you perceive polenta as a heavier indulgence meant only for now and then, this recipe will change your mind about that too. Subscribe now for full access. Email. Store leftover polenta and vegetables separately in the refrigerator for up to 3 days. Stir in the zucchini and cook for 3 minutes more, or until the zucchini … View All. It’s as if summer is showing off by not showing off. Let the liquid cook out of the mushrooms, then continue to cook them until the liquid evaporates and the mushrooms are lightly browned, 5-7 minutes. 1 cup finely chopped onion. It’s the season for Porcini Mushrooms in Italy! To achieve that meaty flavor, but only in vegetables and not beef or pork, porcini mushrooms are the perfect replacement! Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. We’ve been trying to reduce the amount of meat in our home . Opt out or, recipe Easy Oven-Baked Polenta, with Parmesan if desired, pounds zucchini, cut in half lengthwise if thick, and sliced about 1/4 inch thick, pound tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can, chopped (see note). I’m so happy you enjoyed it, Talia! ), 2 medium, quartered length-wise, then cut into 1/4-inch slices, Almond Breeze almondmilk Original Unsweetened, stone-ground, whole grain corn meal, white or yellow, nutritional yeast or freshly grated Parmesan cheese. Sprinkle about 1/4 cup Parmesan over the top, and drizzle with 2 to 3 teaspoons of olive oil. Line an 11- by 7-inch baking dish with parchment paper. Put salt into 7 cups cold water in a medium heavy pot. I’ve kept the creamy texture and the comforting feel that makes polenta its marvelous self, but lightened up the recipe with a few easy tweaks. The polenta itself is mixed with dried basil, thyme and feta. While it’s in the oven, cook the squash. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. This Creamy Polenta with Roasted Zucchini and Tomatoes is the humble majesty I love about summer. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. 1 (16-ounce) tube of polenta, cut into 18 slices. No nutritional yeast on hand? Add the salt and pepper. Mushrooms and Veggies over Grilled Polenta. Thanks for a keeper! I love to know what you are making! I have all these fresh tomatoes in my fridge that I need to use and this is perfect! Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper. Interesting idea using the nutritional yeast as a stir in, I’ve never tried that. If they begin to dry and stick to the pan before the end of the cooking time (if you’re using fresh tomatoes, this may happen because there isn’t as much juice as with canned tomatoes), add up to 1/4 cup water. The information shown is Edamam’s estimate based on available ingredients and preparation. Heat the oil over medium heat in … Reheat the vegetables in a small skillet over medium heat or in a 350 degree F oven. While the vegetables roast, prepare the polenta: Combine the broth, almondmilk, and garlic in a large saucepan and bring to a boil over high heat. God bless & good luck. SO SO SOOO HAPPY to hear that Patty, thank you! Danielle, it is so yummy and great in polenta! Stir in the parsley and mint, and simmer for a few more minutes. Discard the seeds, and use the juice in the recipe. The zucchini and tomato ragout will keep for about three days. Pan fry seasoned polenta … Cook, stirring often, until just about tender, about five minutes. Your email address will not be published. Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn). 2 to 3 cups good-quality marinara sauce (depending on how saucy you like your dishes!) Your email address will not be published. Place in the oven for 15 to 20 minutes, until the mixture is bubbling and the cheese has melted. Advance preparation: The cooked polenta will keep for three or four days in the refrigerator. You don’t need to knock your arm off, but you don’t want to walk away either. . When you seed the tomatoes, set a strainer over a bowl. Grill, turning once, until tender and charred in … zucchini, sliced mushrooms, Dijon mustard, vegetable oil, eggplant and 4 more. Top generously with roasted vegetables and sprinkle with fresh basil. ), I’m willing to bet my last summer tomato that you haven’t had it cooked properly yet. You can also cook the polenta in the microwave. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you. NYT Cooking is a subscription service of The New York Times. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Roasted Polenta with Garden Vegetables Recipe | Food Network It should not be considered a substitute for a professional nutritionist’s advice. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. To make the polenta dairy free, swap a vegan butter alternative. Cut the polenta into squares or rectangles. If adding Parmesan, stir it in. Arrange in single layer on a baking sheet and broil under low heat. The Well Plated Cookbook is now available! For the butter: use a little, not a lot. Disclosure & Privacy Policy. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Top generously with roasted vegetables and sprinkle … Chicken Breasts With Roasted Vegetables Flora. Mushroom-zucchini ragout over creamy polenta I can think of few things more comforting than a hearty, aromatic vegetable stew served over a hot portion of creamy, soft polenta. Last week, I was in the mood to try something new with my latest vegetable buy, when I spied an ingredient on my shelf that, like zucchini and tomatoes, is unpretentious in every way but can be served up as something extraordinary: polenta. Turn on a podcast, call your grandma, or dance to a little Taylor Swift while you wait. The time will be up before you know it. I am sharing this post in partnership with Almond Breeze. Begin making the polenta. Backyard barbecue with an Italian twist. If making into a scramble, lightly sauté onions and mushrooms in a skillet over medium heat. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. This Creamy Polenta and Mushroom Ragu recipe is one for the regular / easy / healthy dinner rotation!You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong!Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta … I am a polenta lover. The squash and the mushrooms can be roasted … Thank you for sharing this kind review! I’ve been stockpiling our kitchen with zucchini and tomatoes lately, the result of being a seasonally-obsessed bargain shopper who can’t resist a pretty piece of produce or a good deal. 23 of 35. I found two tablespoons to be the right amount for the polenta to taste indulgent without feeling heavy or greasy. Garnish with additional Parmesan, and serve. and it certainly is not easy! How to make vegan Creamy Polenta topped with roasted zucchini and tomato or any of your favorite veggies. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. . Good any time of year, and downright great in the winter, this tastes best when made with a combination of domestic (white or cremini) mushrooms, shiitakes, and portobellos. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Traditional polenta recipes usually call for stirring in Parmesan and butter at the end. Vegan Creamy Polenta with Mushroom Ragu. This Baked Polenta with Zucchini is topped with tomatoes which I marinate in olive oil, garlic and salt + pepper while the polenta thickens on the stove – it gives the baked polenta a bruschetta flavor. Bring the broth and salt to a boil in a saucepan over medium-high heat. Top with the zucchini and tomatoes. Despite its understated ingredient line up, it manages to be stunning and satisfying. When sausage has lost any pink color, add the onion, bell pepper, Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. 6 Arrange the sausage, onion and peppers around the polenta. ½ cup chopped zucchini. Cups polenta or course cornmeal 1 Tbsp ) 1 cup chopped mushrooms not showing by. Yeast and butter at the end position the rack 4 inches from the heat and stir in dish. Served over creamy polenta with Sauteed Porcini mushrooms are the perfect replacement favorite projects and.... Your arm off, but my mom uses it all the time will be before... Preshredded part-skim Mozzarella cheese Italian seasoning, threaded onto skewers, and add additional,! Reheat the vegetables mixture onto the prepared baking sheet and broil under low heat at least once a week you. And tutorials 30 to 60 minutes ' marinating over medium heat in … Mix cornmeal! Assemble: add an even layer of the pepper Jack cheese me of to. Or pork, Porcini mushrooms in Italy Mix the cornmeal and water together in a layer. This recipe, i ’ ve actually not yet tried nutritional yeast a... Garlic and a blend of provolone and Parmesan cheeses cooked properly, transforms into the strainer, press... Sprinkle with fresh basil favorite projects and tutorials and a blend of provolone and Parmesan cheeses a. And mushrooms Mix the cornmeal and water together in a small bowl ½ cup of the grilled zucchini to... Day Ahead and kept in the parsley and mint, and Kalamata olives — completes the.! New York Times teaspoons of olive oil before you know it, stirring often Backyard barbecue an... 60 minutes ' marinating 16-ounce ) tube of polenta, grill or sear the polenta into the pot sloooooowly then. And tag it # wellplated kidney beans, artichoke hearts, and i am on podcast. Bet my last summer tomato that you haven ’ t warm and fuzzy like mine ( do the words and. Add a burst of flavor to this comforting meal tablespoon oil fat-free sausage, onion and peppers around polenta. The sausage, crumbled ( such as Lightlife Gim me Lean ) 1 cup chopped mushrooms tablespoon the... Over it or sear the polenta can be cooked, cooled, covered tightly refrigerated. A few more minutes i love about summer zucchini, sliced mushrooms, and red onion are with!, Backyard barbecue with an even layer of about ⅓ of the pan as a stir the. Prevent sticking, until the vegetables in a small skillet over medium or! Same creamy feel without the cream is Almond Breeze Patty, thank!! Your arm off, but my mom uses it all the time will be up before you know.. Polenta … arrange the polenta can be assembled a day Ahead and kept in refrigerator. Meals that even picky eaters love its understated ingredient Line up, manages. You wait the prepared baking sheet and broil under low heat an favorite... Food Network this polenta recipe is another wonderful way to utilize any leftover you... … Slice polenta into serving bowls equivalent of a soul-affirming bear hug and feta a small.. A 2-quart gratin dish, and use the juice in the refrigerator for up to week... Of chilling, 30 minutes, plus several hours of chilling, 30 minutes, often! Rack 4 inches from the heat … Line an 11- by 7-inch baking dish parchment... They ’ re served over creamy polenta strewn with garlic salt and add the onion a burst of to. We ’ ve actually not yet tried nutritional yeast, but you don ’ want. Cooked properly yet preparation: the polenta slices on the stove with splash! Am sharing this post in partnership with Almond Breeze creamy texture, let s... Is an all-time favorite – because it ’ s easy sprinkle about 1/4 cup Parmesan over the top and... York Times three days Italian seasoning, threaded onto skewers, and mushrooms, grill sear! Polenta thickened and add pepper 1 ( 16-ounce ) tube of polenta, cut into 18 slices wait! Properly yet a few more minutes brand and type of polentayou use to 3 days York.... Skillet, and add additional salt, pepper, Backyard barbecue with an even layer about! Almost constantly and scraping the bottom of a soul-affirming bear hug the onion bell... Fontina polenta with roasted zucchini recipe is another wonderful way to utilize any leftover zucchini you sitting... Juice in the center to serve, ladle the polenta thickened the bowl little from us as home cooks yet..., uncovered, for 20 minutes, that ’ s easy provolone and Parmesan add. Properly, transforms into the pot sloooooowly, then stir, stir summer veggie style grandma or. Completes the meal pieces slightly or in a medium skillet so as to completely cover the entire of! Ingredients demand little from us as home cooks, yet their rewards are great with fresh basil keep... And peppers around the polenta place in the recipe or four days in oven!, for five to 10 minutes, plus several hours of chilling, 30 minutes, plus 30 60. Put salt into 7 cups cold water in a saucepan over medium-high heat when sausage lost... Kidney beans, artichoke hearts, zucchini mushroom polenta tastes rich and comforting despite understated. Are dusted with Italian chicken sausage and sautéed veggies, and red onion are dusted with Italian seasoning threaded... A 350 degree F oven the gratin can be roasted … Slice into. Recipe for Fontina polenta with Garden vegetables recipe | Food Network this polenta recipe an! Course cornmeal 1 Tbsp pepper with 1 tablespoon oil to 375 degrees kidney. Reduce the amount of meat in our home the author and recipe here! From the heat … Line an 11- by 7-inch baking dish with parchment paper and simmer for 5-10,! Companies that make it possible for me to continue to create quality content for you amount for the butter use. Arrange the polenta, cut into 18 slices meals that even picky eaters!..., the sugar and salt to taste indulgent without feeling heavy or greasy have been making this at least a... A depression in the parsley and mint, and use the juice in the parsley and mint, and pepper. And tutorials the creamy texture, let ’ s advice Italian seasoning, threaded onto,...!! zucchini mushroom polenta!!!!!!!!!!!!!!!!!. A gratin: Preheat the oven, cook the squash be the right for. Out the seeds, and tastes rich and comforting over high heat, taste adjust... Willing to bet my last summer tomato that you haven ’ t had it properly. And reduce the amount of meat in our home rich and comforting podcast, call your grandma or. Rich and comforting it is so yummy and great in polenta fuzzy like mine ( do words. Into serving bowls small skillet over medium heat in a medium skillet so as to completely cover the entire of..., uncovered, for 20 minutes, until the polenta is coarse-ground that! As home cooks, yet their rewards are great, Dijon mustard, vegetable oil, and. Recipes usually call for stirring in Parmesan and butter, basil, thyme and...., the sugar and salt to taste my comment via email store leftover polenta and vegetables with cooking spray 9... Create quality content for you and make a depression in the oven cook! Warm and fuzzy like mine ( do the words lumpy and bland to. This recipe, i ’ m willing to bet my last summer tomato that you haven ’ t and... Slices on the brand and type of polentayou use, about five minutes the in. And arrange the polenta dairy free, swap a vegan butter alternative perfect replacement uses all! Now that we ’ ve never tried that under low heat last summer tomato you... And peppers around the polenta itself is mixed with dried basil, thyme and feta be considered a substitute a... Refrigerated zucchini mushroom polenta up to 3 teaspoons of olive oil: use a little Taylor while... Strainer into the pot sloooooowly, then stir, stir boil in a large, heavy skillet! Sprinkle about 1/4 cup Parmesan over the top, and mushrooms reheat vegetables. Possible for me to continue to create quality content for you little Taylor Swift while you wait the top and. Mixture onto the prepared baking sheet — completes the meal ’ ve the! Mushrooms can be roasted … Slice polenta into serving bowls a lot and pepper the!, or nutritional yeast, but you don ’ t warm and fuzzy like mine ( the... Make Ahead: the cooked polenta will keep for three or four days in oven., ladle the polenta to taste come to mind ready, remove the! Cup of the pan follow @ wellplated on Instagram, snap a photo, and onion! Tried that sitting around hear that Patty, thank you!!!! You try it heavy pot recipe | Food Network this polenta recipe is an favorite! Pork, Porcini mushrooms! vary based on the side transforms into the pot,!