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PARMESAN POLENTA WITH ROASTED VEGETABLES

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PARMESAN POLENTA WITH ROASTED VEGETABLES

A simple, cozy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables. For a step-by-step tutorial for making creamy polenta, see How To Make Creamy Polenta.

Do you ever notice that your appetite changes right along with the seasons?

A bowl of creamy, warming parmesan polenta is very craveable whenever that fall feeling hits.

You know when those last days of summer just seem different, starting with the first step outside in the morning.

Maybe there’s a chill in the air that wasn’t there the day before, or the leaves on familiar trees have an edge of gold or crimson.

Whatever triggers that transition — even if it has nothing to do with the weather — when cozy comfort food is called for, you can count on polenta to satisfy.

It’s basically like the most delicious bowl of porridge you can eat for dinner.

Along with a generous amount of colorful balsamic roasted vegetables served on top, there’s not much better.

HOW TO MAKE PARMESAN POLENTA THE EASY WAY

  • Get coarse cornmeal to make polenta not the more finely ground corn flour.
  • To make this creamy parmesan polenta without constant stirring, first choose a heavy-duty saucepan or Dutch oven. One that has 3 or 4 quarts capacity is ideal. A sturdy pan will retain heat better, allowing the thickened polenta to cook at a low temperature without sticking or scorching.
  • Bring the water to a boil, then gradually add the cornmeal in a thin stream — you can do this either by pouring it out of a small bowl or measuring cup with a spout or with your hands, letting the grain fall through your fingers. Pour in the polenta with one hand while whisking it into the water with the other (this your chance to practice hand-eye coordination).
  • Once all the cornmeal is in the pan, it will almost immediately start to thicken and boil. This is when you turn the heat down as low as your stove will go. Stir the polenta once or twice, then cover the pan and let it cook mostly undisturbed for 20 – 3o minutes. Check on it and stir the polenta once or twice during that time.

When I make polenta, I like to be generous with the butter and parmesan cheese. It’s a perfect neutral canvas for cheesy, creamy additions.

HOW TO REHEAT POLENTA:

Leftover polenta is easily reheated:

  1. In a saucepan, combine 2 – 3 tablespoons liquid for each 1 cup of polenta.
  2. Liquid can be milk, cream, broth water or a mixture.
  3. Stir to break up the clumps, cover the pan and cook over low heat for 5 minutes, stirring once or twice.
  4. Add additional butter, cheese, salt and pepper to taste.

Source : https://familystylefood.com/roasted-vegetables-parmesan-polenta/

 

 

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