Mozzarella Polenta With Roasted Vegetable Salsa Recipes

ROASTED POLENTA WITH GARDEN VEGETABLES

Steps:

• Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)
• Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!
• The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).
• Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.
• Make the Marinade and Vegetables: Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.
• When ready to serve, preheat an outdoor grill or indoor grill pan.
• Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.
• At the same time grill the vegetables until they are tender but still firm.
• Pile the vegetables on top of the polenta, then stand back and wait for the applause!

ROASTED VEGETABLE AND POLENTA SALAD

Steps:

• Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan.
• Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes.
• Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.

BAKED POLENTA AND ROASTED VEGETABLES

Steps:

• Preheat oven to 350.
• POLENTA:.
• cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
• VEGGIES:.
• Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
• Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
• Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
• FINISHING.
• Drizzle the spaghetti sauce on top of the polenta.
• Spread the roasted veggies on top of the drizzled polenta.
• Sprinkle the parmesan and mozzarella on top of the veggies.
• Place under the broiler to melt the cheese- serve!

MOZZARELLA POLENTA WITH ROASTED VEGETABLE SALSA

Steps:

• Preheat the broiler. Line two baking sheets with aluminum foil. Lightly spray the foil with cooking spray.
• Cut the tomatoes in half crosswise. Cut the bell pepper in half lengthwise. Discard the ribs, seeds, and stem of the pepper. Flatten each half with your palm, pulling out any parts of the pepper that curve under. Set on one baking sheet. Cut the zucchini and summer squash in half lengthwise. Put all with the cut side up on the same baking sheet. Lightly spray all the vegetables with cooking spray.
• Broil about 4 inches from the heat for 5 minutes. Turn over. Broil for 3 minutes, or until lightly charred.
• Meanwhile, in a small bowl, stir together the remaining salsa ingredients except the parsley.
• Gently rinse the polenta under running water. Pat dry. Cut the polenta into 8 rounds and put on the second baking sheet. Set aside.
• Using a knife and fork, coarsely chop the broiled vegetables. Transfer to a medium bowl. Stir in the vinegar mixture and parsley. Cover with aluminum foil to keep warm.
• Broil the polenta for 3 minutes. Turn over. Broil for 2 minutes. Sprinkle with the mozzarella and broil for 1 minute, or until beginning to lightly brown. Arrange the polenta rounds on plates, spooning the salsa on and around each serving.
• Cook's Tip
• The salsa is also delicious served at room temperature. For peak flavor, wait until serving time to toss the vegetables with the vinegar mixture.
• Cook's Tip on Polenta
• Look for prepared polenta (basically cornmeal cooked with water) in plastic-wrapped cylinders in the produce department or with the pastas. In addition to plain polenta, you'll also discover everything from Mexican-inspired combinations to polenta flavored with exotic mushrooms.
• nutrition information
• (Per Serving)
• Calories: 182
• Total Fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 8mg
• Sodium: 537mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 7g
• Protein: 10g
• Dietary Exchanges
• 1 Starch
• 2 Vegetable
• 1 Lean Meat