Just Taking Notes
Oct. 23, 2007 - Polenta with Roasted Vegetables
I mentioned in a previous post that I would give you my latest vegetarian recipe that I threw together with the free harvest I receive each week. Time was running short one day and I had some perishing foods in the fridge that needed to be eaten right now, providing me with the opportunity to come up with a really tasty dish. Being a protein type family, we eat few vegetarian (never vegan) meals, but sometimes it is necessary so as to not bust the budget. So here goes it to you, assuming you know the basics.
Polenta with roasted vegetables
Roasted vegetables
1 small globe eggplant, sliced into 1/2" thick slices
1 orange bell pepper cut into 1" pieces
1 yellow bell pepper cut into 1" pieces
1 red bell pepper cut into 1" pieces
1 red onion cut into 1/2" dice
Several garlic cloves, peeled and left whole
1/4 Olive oil
1 Tbs salt
1/2 tsp pepper
28oz can crushed tomatoes (with basil, optional)
2 cups shredded mozzarella cheese
- Toss vegetables (not canned tomatoes) in olive oil salt and pepper
- Place on baking sheets 1 layer deep
- Roast in 425 degree oven for 15-25 min (watch carefully and remove when vegetables are nicely browned)
For polenta:
6 cups water
2 cups dry polenta (finely ground cornmeal)
1/2 parmesan cheese
2tbs Italian seasoning ( Oregano, marjoram, thyme, rosemary, basil, sage)
- Bring water to a boil and slowly add polenta while whisking constantly to prevent lumps from forming
- Turn heat to med or med low and continue to stir until very thick
- Add parmesan cheese and italian seasoning
- Pour into buttered 9x13 pan
Assembly:
- Layer roasted vegetables over polenta
- Pour crushed tomatoes over vegetables
- Top with cheese
- Bake in 350 degree oven for 20-30 min or until hot and bubbly
|
Post A
Comment! :: Send
to a Friend!
|
Comments
|
