Roasted Vegetables and Parmesan Polenta

Roasted Vegetables and Parmesan Polenta

I’m always amazed that my appetites change right along with the seasons. It’s clockwork; the last days of summer are turning to fall and I feel it from my first step outside in the morning, when there’s a chill in the air that wasn’t the day before.

Dinner starts to require something more than just a salad + something off the grill, and I’ll be thinking about what to cook at 4 o’clock rather than the relaxed summer schedule that sometimes doesn’t start until after 6…or whenever.

Polenta is often what I make when that fall feeling hits. I’m generous with butter and Parmesan cheese because they are made for each other (face it, polenta would be bland without it), tempered by a happy amount of roasted vegetables. It’s all good.

Roasted Vegetables and Parmesan Polenta

Ingredients

  1. 1 each red, yellow and orange bell peppers, seeded and diced
  2. 1 pint grape or cherry tomatoes, halved
  3. ½ red onion, thinly sliced
  4. 1 tablespoon olive oil
  5. Salt and pepper
  6. 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  7. 2 garlic cloves, finely chopped
  8. 2 teaspoons chopped fresh thyme leaves
  9. 2 teaspoons balsamic vinegar
  10. 1 cup polenta or coarse cornmeal
  11. 1 – 2 teaspoons salt
  12. ½ cup grated fresh Parmesan cheese
  13. 3 tablespoons butter

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the peppers, tomatoes, onion, olive oil and ½ teaspoon salt and pepper on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 15-20 minutes. Remove the pan from the oven, add the zucchini, garlic, thyme and balsamic vinegar. Return the pan to the oven and continue roasting 10 more minutes, or until the zucchini is bright green and slightly tender (not mushy).
  3. Meanwhile, bring 3 cups of water to a boil in a heavy saucepan. Gradually pour the polenta into the water while whisking at the same time. Add 1 teaspoon salt. Lower the heat to a slow simmer and continue to cook the polenta about 20 minutes or until it thickens and begins to pull away from the sides of the pan, stirring frequently so it doesn’t stick to the bottom of the pan. Stir in the cheese and butter and add additional salt to taste if needed.
  4. Serve the polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.
http://familystylefood.com/2012/09/roasted-vegetables-and-parmesan-polenta/

Lemon Polenta Cake

lemon-polenta-cake-recipe

had a lot of pots on the fire this week and I was hoping to share some of the contents with you. And I will… but today I want to keep it simple. So here’s a favorite dessert recipe from my file. It’s a rustic Italian cake made with lots of lemon and crunchy stoneground cornmeal –  polenta.

It’s the sort of peasant-style dessert I love. You could cut it into squares and eat it with your hands like a bite of coffee cake, or sprinkle with powdered sugar and serve alongside a generous pile of whatever summer fruit is the sweetest at the moment.

lemon-polenta-cake-recipe

Lemon Polenta Cake

Serving Size: serves 8 - 10

Ingredients

  1. 1 cup polenta, or coarse-ground cornmeal
  2. 3/4 cup all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup sugar
  6. 2 eggs
  7. 2 egg whites
  8. 1/4 cup olive oil
  9. 2 tablespoons butter, softened
  10. 1/2 cup plain yogurt
  11. 2 tablespoons grated fresh lemon zest
  12. 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees and place an oven rack in the center of the oven.
  2. Line the bottom of an 8-inch cake pan or standard loaf pan with lightly oiled parchment paper to fit.
  3. Whisk the cornmeal, flour, baking powder and salt in a bowl and set aside.
  4. Beat the eggs, egg whites and sugar in a heavy-duty stand mixer until pale and creamy. On low speed, mix in the oil. butter, yogurt, lemon zest and juice.
  5. Stir in the dry ingredients until just blended. Pour the batter into the pan and bake 35 - 40 minutes, or until the top feels firm (not hard) and a toothpick inserted in the center of cake come out clean. Cool completely before serving.
http://familystylefood.com/2011/06/lemon-polenta-cake/