Polenta with roasted vegetables, December 2011
Polenta can be a versatile change-of-pace side dish. Top it with tomato-meat sauce or other sauce or, as in the recipe here, serve it with sweet and pungent roasted root vegetables. The polenta and root vegetables would make a hearty vegetarian dinner or an accompaniment to roast beef or lamb.
Polenta is quick and easy to make, and any leftovers can be rolled into a cylinder shape, wrapped in plastic wrap, refrigerated up to several days, or frozen and then sliced and pan fried or broiled.
| Polenta With Root Vegetables | Print |
- ROASTED ROOT VEGETABLES INGREDIENTS
- 1 fennel bulb, stem trimmed off, cut into 1-inch pieces
- 2 turnips, peeled and cut into 1-inch pieces
- 2 carrots, peeled and cut into 1 -nch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 large or 2 small yams, peeled and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Pepper to taste
- 1/4 cup Italian parsley, chopped
- POLENTA INGREDIENTS
- 2 cups water
- 1/4 teaspoon salt
- 2/3 cup cornmeal (regular, or coarse polenta-style)
- 1 1/2 tablespoons butter or butter substitute
- 1/3 cup grated Parmesan cheese (optional)
- ROAST THE VEGETABLES: Preheat oven to 425°F. In a large bowl, combine the vegetables with 4 tablespoons olive oil, thyme, salt, and pepper. Toss to coat. Place mixture in an even layer in a large rectangular rimmed baking sheet, cake pan or roasting pan. Roast 20 minutes, stirring after 10 minutes. Drizzle with additional tablespoon of olive oil and roast an additional 30 to 40 minutes, stirring every 10 minutes, until soft and caramelized. Mix in chopped parsley and place in serving bowl.
- MAKE THE POLENTA: .In a large saucepan over medium high heat, bring the water and salt to a boil. Add the cornmeal in a thin stream, whisking briskly. Stir in the butter, turn down the heat to a low simmer, and simmer for about 10 minutes, stirring often, until thickened. Polenta will sputter as it cooks, so watch it carefully, keeping heat low or covering between stirrings. Remove from heat, stir in the optional Parmesan cheese, and serve.
(Root vegetables recipe adapted from “Roasted Winter Root Vegetables with Fennel,” at gfreecuisine.com. Polenta recipe adapted from the Moosewood Collective’s “Moosewood Restaurant Cooks at Home,” Simon & Schuster, 1994.)
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.
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