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 

 

Sauce

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. 

Roasted Red Pepper Bruschetta

 

I love a crunch which is one of the main reasons why I love bruschetta. There are so many types of bruschetta that you can make. Really you can put any thing on top of grilled bread and call it bruschetta, right? I love roasted red peppers! So I decided to make a roasted red pepper bruschetta on New Year's Eve. So simple! You and your guests will eat it right up!! 

Roasted Red Pepper Bruschetta with a Balsamic Reduction
by: Lots to Ladle


Ingredients:
1 loaf french bread, sliced into 1 1/2" pieces
1 clove of garlic
6 tablespoons of olive oil2 red peppers
1/2 tsp of thyme
1/4 tsp roasted red pepper flakes 
salt & pepper
1/2 cup balsamic vinegar


Preheat oven to 375. Cut peppers in large chunks. Toss with 2 tablespoons of olive oil, thyme, red pepper flakes. Spread peppers on baking sheet and roast until tender, about 30 minutes. Chop peppers once roasted.


Meanwhile, brush olive oil on both sides of bread slices. Toast on heated grill pan, about 3 minutes per side. Rub each side with garlic clove.

Heat balsamic vinegar in medium saucepan over medium heat. Cook until thicken and reduced by half. 

Place chopped peppers on toasted bread drizzle with balsamic reduction.