Wednesday, May 2, 2012

Polenta with Roasted Vegetables & Red Pepper Sauce

I am a pinning machine these days. I'm all up in my social media and Pinterest is my latest obsession. OK I've been obsessed for a couple months now but that's beside the point. Follow me to see what other recipes are being added to my 'Kitchen' board. I find so many interesting recipes on there. Unfortunately, I end up getting super hungry while I'm pinning away but it does give me inspiration for the heart of the home, the kitchen.

This was a recipe I pinned a while back and recently made. I've always been a huge fan of polenta but for being such a fan I never make it. When I came across this recipe which includes polenta and roasted vegetables, I thought to myself  'WIN WIN'! Then once I made it and tasted it I thought WIN WIN WIN!

This vegetarian dish is one that will even please the meat lovers in your life!

Polenta with Roasted Vegetables & Red Pepper Sauce 
Adapted from Self Magazine

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 lb green beans, ends trimmed
2 bell bell peppers, sliced
1 medium-large zucchini, cut into 1/3-inch-thick slices 
1 jar (12 oz) prepared roasted red peppers, drained
1/3 cup vegetable broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side. 

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