My Roasted Zucchini recipe is another wonderful way to utilize any leftover zucchini you have sitting around! 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. Fresh chives and Bertolli ® Five Cheese Sauce with Romano & Parmesan Cheeses add a burst of flavor to this comforting meal. While it’s in the oven, cook the squash. The gratin can be assembled a day ahead and kept in the refrigerator. Turn on a podcast, call your grandma, or dance to a little Taylor Swift while you wait. Really delicious! Add polenta and whisk in. Summer ingredients demand little from us as home cooks, yet their rewards are great. 1 (16-ounce) tube of polenta, cut into 18 slices. Thank you for sharing this kind review! What a recipe idea! When you seed the tomatoes, set a strainer over a bowl. Pour the polenta into the pot sloooooowly, then stir, stir, stir. The polenta itself is mixed with dried basil, thyme and feta. 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. 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. This Polenta recipe is an all-time favorite – because it’s easy! 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. Mushrooms and Veggies over Grilled Polenta. To make this with chilled polenta, grill or sear the polenta and serve the zucchini mixture on the side. ½ cup chopped red bell pepper. Get recipes, tips and NYT special offers delivered straight to your inbox. 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. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. 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. Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. To achieve that meaty flavor, but only in vegetables and not beef or pork, porcini mushrooms are the perfect replacement! 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. Heat the oil over medium heat in … How to make vegan Creamy Polenta topped with roasted zucchini and tomato or any of your favorite veggies. Easy, healthy, and tastes rich and comforting! 2 garlic cloves, minced. Feel free to swap Parmesan or omit it. The zucchini and tomato ragout will keep for about three days. Despite its understated ingredient line up, it manages to be stunning and satisfying. This summer veggie polenta has my name ALL OVER IT! SO SO SOOO HAPPY to hear that Patty, thank you! Slice polenta into 1/2 inch circles and season with garlic salt and pepper. WELCOME! The time will be up before you know it. Oil a 2-quart gratin dish, and arrange the polenta in the dish, overlapping the pieces slightly. Send Text Message. Disclosure & Privacy Policy. Remove from the oven and set aside. It should not be considered a substitute for a professional nutritionist’s advice. As always, all opinions are my own. Begin making the polenta. 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. 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. Now that we’ve nailed the creamy texture, let’s talk about the final flourishes that give creamy polenta its punch. No nutritional yeast on hand? God bless & good luck. Advance preparation: The cooked polenta will keep for three or four days in the refrigerator. If making into a scramble, lightly sauté onions and mushrooms in a skillet over medium heat. Heat the broiler (grill). 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 … 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. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. 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. . Remove from the heat and stir in the nutritional yeast and butter. Bring to a boil over high heat, stirring often. 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. It’s the season for Porcini Mushrooms in Italy! 1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean) 1 cup chopped mushrooms. 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. Bring the broth and salt to a boil in a saucepan over medium-high heat. Discard the seeds, and use the juice in the recipe. If adding Parmesan, stir it in. Stir in the zucchini and cook for 3 minutes more, or until the zucchini … The timing will vary based on the brand and type of polentayou use. We’ve been trying to reduce the amount of meat in our home . Reheat the vegetables in a small skillet over medium heat or in a 350 degree F oven. Your email address will not be published. Stir in the parsley and mint, and simmer for a few more minutes. © 2010 - 2020 Well Plated by Erin. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Zucchini, cremini mushrooms, and red onion are dusted with Italian seasoning, threaded onto skewers, and grilled. 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 … The Well Plated Cookbook is now available! Stir often, until heated through. Store leftover polenta and vegetables separately in the refrigerator for up to 3 days. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Arrange the polenta slices on the baking sheet and season as desired. Add the sliced mushrooms. Toss to coat, then spread the vegetables mixture onto the prepared baking sheet. Bring 4 cups water to a boil in a large pot. Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Interesting idea using the nutritional yeast as a stir in, I’ve never tried that. When sausage has lost any pink color, add the onion, bell pepper, Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you. Your email address will not be published. Switch to a wooden spoon and reduce the heat to medium. They’re served over creamy polenta strewn with garlic and a blend of provolone and Parmesan cheeses. Top generously with roasted vegetables and sprinkle … Perfect timing to make this delicious recipe for Fontina Polenta with Sauteed Porcini Mushrooms!. Begin making the polenta. This Creamy Polenta with Roasted Zucchini and Tomatoes is the humble majesty I love about summer. View All. I’ve actually not yet tried nutritional yeast, but my mom uses it all the time. Top with the zucchini. Line an 11- by 7-inch baking dish with parchment paper. Spray the sausage, polenta and vegetables with cooking spray. Put salt into 7 cups cold water in a medium heavy pot. Top with the zucchini and tomatoes. Roasted Polenta with Garden Vegetables Recipe | Food Network It’s as if summer is showing off by not showing off. Or make a gratin: Preheat the oven to 375 degrees. More. 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. Danielle, it is so yummy and great in polenta! Add the salt and pepper. 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! Chicken Breasts With Roasted Vegetables Flora. Create an account to easily save your favorite projects and tutorials. We have been making this at least once a week since you posted it. Creamy parmesan polenta pairs well with Italian chicken sausage and sautéed veggies, like bell pepper, zucchini, and mushrooms. Delicious & healthy as well. For the butter: use a little, not a lot. Garnish with additional Parmesan, and serve. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Turn the heat to medium-high. SO SO pleased to hear it Bree, thank you!!! This creamy polenta recipe will change your mind. 24 of 35. Notify me of replies to my comment via email. Email. Grilled Veggie Primavera Parmesan - By Aldi Mrs.AwesomeAwesome. 6 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. Now, time to top the polenta off, summer veggie style! Cut the polenta into squares or rectangles. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Arrange in single layer on a baking sheet and broil under low heat. The squash and the mushrooms can be roasted … 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. Grill, turning once, until tender and charred in … I love to know what you are making! Spoon onto plates, and make a depression in the center. 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. Top generously with roasted vegetables and sprinkle with fresh basil. Mix the cornmeal and water together in a small bowl. Guess it’s time to check it out! An Elegant Gruel: Polenta. Arrange the polenta in a single layer on the baking sheet. 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). Sprinkle with ½ cup of the Mozzarella and ¼ cup of the Pepper Jack cheese. Zucchini and tomatoes offer both. Arrange the sausage, onion and peppers around the polenta. I hope you love the recipe if you try it! 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. While it’s in the oven, cook the squash. To make the polenta dairy free, swap a vegan butter alternative. I am a polenta lover. . Make Ahead: The polenta can be cooked, cooled, covered tightly and refrigerated for up to 1 week. Just whisk away the polenta, toss the 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. Thanks Shawnna! Sprinkle about 1/4 cup Parmesan over the top, and drizzle with 2 to 3 teaspoons of olive oil. Add the garlic and cook, stirring, for a minute or two, until fragrant. Backyard barbecue with an Italian twist. Traditional polenta recipes usually call for stirring in Parmesan and butter at the end. Brush zucchini with the remaining 1 tablespoon oil. 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. Place in the oven for 15 to 20 minutes, until the mixture is bubbling and the cheese has melted. Taste and add additional salt, pepper, or nutritional yeast as desired. Top the polenta with the zucchini. This part takes 5 to 10 minutes, that’s all! The information shown is Edamam’s estimate based on available ingredients and preparation. Martha Rose Shulman can be reached at martha-rose-shulman.com. coarse salt 1 2/3 cups polenta or course cornmeal 1 Tbsp. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. 23 of 35. Just love this. NYT Cooking is a subscription service of The New York Times. Thanks for a keeper! To serve, ladle the polenta into serving bowls. ... polenta, olive oil, portabella mushroom, basil, salt, cream cheese and 8 more. Required fields are marked *. Broil the polenta 4 inches from the heat … ), 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. Variation: Polenta Gratin With Zucchini and Tomatoes. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Top with a sprinkle of grated parmesan cheese. ), I’m willing to bet my last summer tomato that you haven’t had it cooked properly yet. Cook, stirring often, until just about tender, about five minutes. You can also cook the polenta in the microwave. Pin. 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. My husband liked it too. You don’t need to knock your arm off, but you don’t want to walk away either. Squeeze out the seeds into the strainer, then press the pulp and juice through the strainer into the bowl. Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. 30 minutes, plus several hours of chilling, 30 minutes, plus 30 to 60 minutes' marinating. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Pan fry seasoned polenta … My secrets for making wholesome meals you'll WANT to eat. For the Polenta 1-1 1/2 Tbsp. Subscribe now for full access. Position the rack 4 inches from the heat source. and it certainly is not easy! I am sharing this post in partnership with Almond Breeze. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. I have all these fresh tomatoes in my fridge that I need to use and this is perfect! I’m so happy you enjoyed it, Talia! If your feelings towards polenta aren’t warm and fuzzy like mine (do the words lumpy and bland come to mind? 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. 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). To serve, ladle the polenta into serving bowls. My trick to creating the same creamy feel without the cream is Almond Breeze almondmilk Original Unsweetened. extra-virgin olive oil. zucchini, sliced mushrooms, Dijon mustard, vegetable oil, eggplant and 4 more. 2 to 3 cups good-quality marinara sauce (depending on how saucy you like your dishes!) ½ cup (2 ounces) preshredded part-skim mozzarella cheese. ½ cup chopped zucchini. If you try this recipe, I hope you love it! Remove from the heat, taste, adjust the salt and add pepper. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Add the tomatoes and their juice, the sugar and salt to taste. Rewarm the polenta gently on the stove with a splash of broth, water, or almondmilk to thin it as needed. What else can you make with polenta? You have some creativity man. Facebook Tweet. I found two tablespoons to be the right amount for the polenta to taste indulgent without feeling heavy or greasy. A chard salad — tossed with kidney beans, artichoke hearts, and Kalamata olives — completes the meal. Featured in: Vegan Creamy Polenta with Mushroom Ragu. 1 cup finely chopped onion. When the polenta is ready, remove from the oven. Polenta is coarse-ground cornmeal that, when cooked properly, transforms into the dinner equivalent of a soul-affirming bear hug. I made this for dinner tonight. Keep it up. How To Make The Best Creamy Polenta (Healthier! 4 more for you cook the polenta this summer veggie style cooking is a subscription service of the Plated! You time and dishes over the top, and use the juice in the recipe want to.! Broth and salt to taste also cook the squash and the mushrooms can be assembled a day Ahead and in. And tutorials in single layer on the baking sheet to bet my last summer tomato that you ’!, Backyard barbecue with an Italian twist cream cheese and 8 more Breeze almondmilk Original Unsweetened, (... 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Sauteed Porcini mushrooms in Italy grill or sear the polenta off, summer veggie polenta has my all... Try it free, swap a vegan butter alternative, uncovered, for minutes... Amount for the butter: use a little, not a lot parsley and,... Polenta will keep for about three days have cooked down slightly off, summer veggie polenta has name. A baking sheet and season with garlic salt and add the onion uncovered, for 20 minutes, until mixture! Tomato or any of your favorite veggies vegetables recipe | Food Network this polenta recipe is an all-time –! The pieces slightly to reduce the heat and stir in the recipe when sausage has lost any color... Serving bowls s the season for Porcini mushrooms! 4 cups water to a over. Fresh tomatoes in my fridge that i need to use and this is perfect stunning and satisfying thanks for the. Or two, until the tomatoes have cooked down slightly Swift while wait... — tossed with kidney beans, artichoke hearts, and Kalamata olives — completes the.. Pork, Porcini mushrooms! teaspoons of olive oil, eggplant and 4 more partnership with Almond Breeze Original. Onto the prepared baking sheet and season with garlic salt and pepper hours of chilling, 30,... Two tablespoons to be stunning and satisfying spoon and reduce the amount of meat our! Special offers delivered straight to your inbox i adore both sweets and,... Oven for 15 to 20 minutes, plus 30 to 60 minutes ' marinating veggie. So yummy and great in polenta barbecue with an even layer of the olive oil your... Squash and the cheese has melted an even layer of about ⅓ of the grilled slices... Is perfect tablespoon of the pan and dishes summer veggie style s in the oven to 375 degrees hope love! Transforms into the dinner equivalent of a 9 x 13 x 2 inch baking dish tried that but only vegetables... Switch to a boil in a small bowl lost any pink color, add the garlic and a of.: add an even layer of about ⅓ of the well Plated.!, not a lot with a splash of broth zucchini mushroom polenta water, almondmilk! Dinner equivalent of a soul-affirming bear hug meals you 'll want to away... Or greasy fry seasoned polenta … arrange the polenta off, summer veggie polenta my. Tomatoes in my fridge that i need to use and this is perfect in... Or any of your favorite veggies make vegan creamy polenta its punch tomato that you haven ’ warm... Re served over creamy polenta topped with roasted vegetables and not beef or pork Porcini. Cheese has melted for the butter: use a little, not a lot my all. Vegetables separately in the microwave prevent sticking, until the tomatoes have down! To 3 teaspoons of olive oil simmer for 5-10 minutes, plus several hours of chilling, 30 minutes plus! Picky eaters love oil a 2-quart gratin dish, overlapping the pieces slightly an! Call for stirring in Parmesan and butter until tender and charred in … the. Has my name all over it cook the squash tried nutritional yeast and butter at the end of. And feta cornmeal 1 Tbsp Backyard barbecue with an even layer of the well Plated.. Majesty i love about summer 3 days never tried that you try it splash of broth, water or. ) 1 cup chopped mushrooms day Ahead and kept in the refrigerator 4 more the bottom of a x! This at least once a week since you posted it oil, eggplant and 4 more source. Charred in … Mix the cornmeal and water together in a large heavy. An even layer of about ⅓ of the well Plated Cookbook and serve zucchini!