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Weekly CSA Recipe:
Roasted Vegetable Polenta

Rich, creamy polenta is topped with seasonal roasted vegetables.

August 25, 2017

Weekly CSA Recipe

Eating seasonally is delicious, but it isn’t always easy. I find that flexibility is key when eating seasonally, and versatile recipes like this Roasted Vegetable Polenta are great as the produce in my Tucson CSA share changes with the seasons.

While this late summer version of Roasted Vegetable Polenta features tender eggplant, plentiful summer squash, and sweet bell peppers, they could easily be swapped for hearty winder squash and dark leafy greens in the winter, or for sweet spring carrots and asparagus in the spring.

So, why is Roasted Vegetable Polenta so versatile? To put it simply, anything tastes good with a bowl of creamy, perfectly-salted, parmesan-laced polenta. And a heap of the freshest seasonal vegetables in Baja Arizona certainly doesn’t hurt.

Roasted Vegetable Polenta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Roasted Vegetable Polenta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Roasted Vegetables
Garlic Polenta
Servings: Servings
Instructions
Roasted Vegetables
  1. Heat the oven to 450 degrees F.
  2. Place eggplant, summer squash, bell peppers, onion, jalapeño, and garlic in a large mixing bowl. Drizzle the olive oil, salt, and pepper on the vegetables and use a large spoon to toss the vegetables until they are evenly coated with oil and seasonings.
  3. Divide the seasoned vegetables between two large baking sheets and spread them evenly on the sheets. Roast the vegetables for 30-40 minutes, tossing halfway through. Remove the roasted vegetables from the oven and set them aside.
Garlic Polenta
  1. Heat the vegetable stock and chopped garlic in a large pot over high heat. Once the stock comes to a boil, reduce it to a simmer. Using a whisk, slowly add the polenta to the pot. Once all of the polenta is whisked into the vegetable stock, add the salt and pepper and use a wooden spoon to continuously stir the polenta for five minutes, until it is thick and creamy. Remove it from the heat and stir in the butter and parmesan.
  2. Divide the polenta between four bowls. Top each bowl of polenta with a generous portion of roasted vegetables. Serve hot.
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Roasted Vegetable Polenta

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Roasted Vegetable Polenta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Roasted Vegetable Polenta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Roasted Vegetables
Garlic Polenta
Servings: Servings
Instructions
Roasted Vegetables
  1. Heat the oven to 450 degrees F.
  2. Place eggplant, summer squash, bell peppers, onion, jalapeño, and garlic in a large mixing bowl. Drizzle the olive oil, salt, and pepper on the vegetables and use a large spoon to toss the vegetables until they are evenly coated with oil and seasonings.
  3. Divide the seasoned vegetables between two large baking sheets and spread them evenly on the sheets. Roast the vegetables for 30-40 minutes, tossing halfway through. Remove the roasted vegetables from the oven and set them aside.
Garlic Polenta
  1. Heat the vegetable stock and chopped garlic in a large pot over high heat. Once the stock comes to a boil, reduce it to a simmer. Using a whisk, slowly add the polenta to the pot. Once all of the polenta is whisked into the vegetable stock, add the salt and pepper and use a wooden spoon to continuously stir the polenta for five minutes, until it is thick and creamy. Remove it from the heat and stir in the butter and parmesan.
  2. Divide the polenta between four bowls. Top each bowl of polenta with a generous portion of roasted vegetables. Serve hot.
Share this Recipe
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Weekly CSA Recipe:
Roasted Vegetable Polenta