Featured in: I am a polenta lover. 2 to 3 cups good-quality marinara sauce (depending on how saucy you like your dishes!) Now, time to top the polenta off, summer veggie style! Last week, I was in the mood to try something new with my latest vegetable buy, when I spied an ingredient on my shelf that, like zucchini and tomatoes, is unpretentious in every way but can be served up as something extraordinary: polenta. If your feelings towards polenta aren’t warm and fuzzy like mine (do the words lumpy and bland come to mind? This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. God bless & good luck. Broil the polenta 4 inches from the heat … Sprinkle with ½ cup of the Mozzarella and ¼ cup of the Pepper Jack cheese. Stir in the parsley and mint, and simmer for a few more minutes. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Traditional polenta recipes call for cooking the polenta in either chicken broth or water, then stirring in something along the lines of heavy cream or a stick of butter (or both) at the end. Variation: Polenta Gratin With Zucchini and Tomatoes. When the polenta is ready, remove from the oven. Remove from the heat and stir in the nutritional yeast and butter. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. The squash and the mushrooms can be roasted … Cut the polenta into squares or rectangles. Summer ingredients demand little from us as home cooks, yet their rewards are great. For the butter: use a little, not a lot. Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. ½ cup chopped zucchini. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Delicious & healthy as well. Toss to coat, then spread the vegetables mixture onto the prepared baking sheet. Place in the oven for 15 to 20 minutes, until the mixture is bubbling and the cheese has melted. Subscribe now for full access. If they begin to dry and stick to the pan before the end of the cooking time (if you’re using fresh tomatoes, this may happen because there isn’t as much juice as with canned tomatoes), add up to 1/4 cup water. Polenta is lusciously creamy, warm, and every time I eat it, it surprises me anew with just how fulfilling and delicious something as simple as ground corn can be. 1 cup finely chopped onion. Turn the heat to medium-high. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Arrange the polenta slices on the baking sheet and season as desired. Oil a 2-quart gratin dish, and arrange the polenta in the dish, overlapping the pieces slightly. Mix the cornmeal and water together in a small bowl. Spoon onto plates, and make a depression in the center. Notify me of replies to my comment via email. This Creamy Polenta and Mushroom Ragu recipe is one for the regular / easy / healthy dinner rotation!You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong!Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta … Ingredients 3 heirloom tomatoes 2 medium zucchini 2 Tbs unsalted butter 2 Tbs finely minced onion 1/2 tsp finely minced garlic 1/2 cup polenta coarse cornmeal 1 1/2 cups water 1/2 cup … extra-virgin olive oil. Place the grape tomatoes, chopped zucchini, shallot, oregano, and olive oil in a bowl, then drizzle with olive oil and sprinkle with salt and cracked black pepper. The seeds into the bowl for three or four days in the refrigerator for up to week... 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