Baked Polenta with Roasted Vegetables and Mushrooms
Polenta is a versatile grain that can be used to make everything from creamy porridge to crispy cakes. This recipe for Baked Polenta with Roasted Vegetables and Mushrooms is a hearty and flavorful dish that's perfect for a weeknight meal. The polenta is cooked in a mixture of water and milk until it's thick and creamy, then it's spread into a baking dish and topped with a variety of roasted vegetables. The vegetables are tossed in olive oil, salt, and pepper, and roasted until they're tender and browned. The finished dish is a delicious and satisfying meal that's sure to please everyone at the table.
Polenta is a dish that has been enjoyed for centuries in Italy. It is made from cornmeal, which is ground into a fine powder. Polenta can be cooked in a variety of ways, but the most common method is to boil it in water or milk until it thickens. Once cooked, polenta can be served as a porridge, or it can be spread into a baking dish and baked. In this recipe, we've combined polenta with roasted vegetables and mushrooms to create a hearty and flavorful dish that's perfect for a weeknight meal.
Baked Polenta with Roasted Vegetables and Mushrooms Baked Polenta with Roasted Vegetables and Mushrooms Baked Polenta with Roasted Vegetables and Mushrooms Baked Polenta with Roasted Vegetables and Mushrooms
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup polenta
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow zucchini, cut into 1-inch pieces
  • 1 cup mushrooms, sliced
  • 1/4 cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring the water to a boil in a large saucepan.
  3. Add the polenta and salt, and cook over medium heat, stirring constantly, until the polenta has thickened and is cooked through, about 5 minutes.
  4. Remove from heat and stir in the olive oil.
  5. Spread the polenta into a 9x13 inch baking dish.
  6. In a large bowl, combine the bell pepper, zucchini, mushrooms, and parsley.
  7. Toss with olive oil and salt and pepper to taste.
  8. Spread the vegetables over the polenta and bake for 20 minutes, or until the vegetables are tender and browned.
Why It Works
  • The combination of polenta and roasted vegetables is a delicious and satisfying one. The polenta is creamy and flavorful, while the vegetables are tender and browned.
  • The addition of mushrooms to the dish adds a umami flavor that complements the polenta and vegetables.
  • The dish is easy to make and can be tailored to your own taste preferences. You can add different vegetables, such as bell peppers, zucchini, or eggplant, or you can use different types of mushrooms.
  • The dish is a good source of fiber and protein, and it's also low in fat and calories.