This recipe may not be as simple as I prefer but it's healthy and fresh. Growing veggies in the garden? This is a great way to use your harvest.
Polenta and Veggies with Roasted Red Pepper Sauce
Ingredients
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
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about 1/2 lb), cut into
1/3-inch-thick slices
1 cup cherry tomatoes
Sauce
1 jar (12 oz) prepared roasted red peppers, drained
OR, make fresh roasted red peppers
OR, make fresh roasted red peppers
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus
extra for garnish)
1 tablespoon balsamic vinegar
Directions
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.
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-Mary