Polenta with roasted Vegetable Recipes, an easy vegetable dish with Italian flair

Total: 45 min Diners: 4

Vegetable Recipes, in general, are the archenemy of the little ones and many people have the “no” in their mouths when ordering them in a restaurant or receiving them at home. However, this is partly due to the fact that many Vegetable Recipes are destined to end up in the same way: cooked, with a drizzle of oil and often sautéed. This can sometimes make people tired. The natural tendency to cook Vegetable Recipes a lot is something that has always been done, but every day that passes, tastes change and many people prefer them less cooked and harder.

Gastronomic influences from the rest of the world introduce new ingredients and ways of preparation that teach us that, although we continue to preserve uses and customs of yesteryear, tradition and vanguard should never be at odds. Ratatouille, green beans with garlic or cardoon with almonds should not compete with Asian vegetable stir-fries or, for example, with today’s Italian recipe: polenta with Vegetable Recipes.

Polenta is a traditional Italian corn semolina widely used to accompany a multitude of preparations and, sometimes, to serve as a main dish. In fact, it has been a favorite alternative in times of scarcity. Moreover, its absence of gluten makes it particularly suitable for everyone (after all, who doesn’t like creamy and flavorful mashed potatoes or polenta as a side dish for our favorite dishes?)

In Spain, polenta can be found in many supermarkets pre-cooked or raw (in this case it would require a previous cooking of 25 minutes), so it should not be a pretext to make it a permanent fixture in our cupboards. It is important to know that polenta is a corn semolina that should not be confused neither with corn starch, nor with bread corn flour, nor with the pre-cooked corn flour used to make Venezuelan arepas and Mexican corn tortillas.

A very good way to eat Vegetable Recipes in a different way, healthy and taking advantage of the best seasonal products, precisely one of the advantages of this recipe is that you can reinterpret it with the Vegetable Recipes that each of us have in the fridge and that are more buoyant at that time to get the maximum flavor.

How to make polenta with roasted Vegetable Recipes

Ingredients

For the polenta

Corn semolina for polenta, 40 g Whole milk, 300 ml Butter, 60 g Grated Parmesan cheese, 30 g Salt, c/s

For the Vegetable Recipes

. Green bell pepper, 1/2 pc Red bell pepper, 1/2 pc Raw beet, 1 pc Courgette, 1/2 pc Broccoli, 1/2 pc Eggplant, 1/2 pc Extra virgin olive oil, 2 tablespoons Smoked paprika de la vera, 1 teaspoon Balsamic vinegar of Modena, 1 tablespoon Salt, c/s Black pepper, to taste Fresh coriander, a few leaves

Step 1

Cut the Vegetable Recipes into bite-sized pieces (with the beets previously peeled). Chop the bell pepper and separate the broccoli florets and arrange all of them in an ovenproof dish. Dress with the oil, balsamic vinegar, paprika, pepper and salt. Mix everything well with a spoon so that all the Vegetable Recipes are impregnated with these flavors.

Step 2

Top the tray with aluminum foil, creating a kind of papillote and bake, with the oven previously preheated, 20 minutes at 200°C. Uncover and bake 10 minutes more. The Vegetable Recipes must be soft, but al dente, so it is important to keep checking them to be at their point, it is also recommended to stir them from time to time.

Step 3

While the Vegetable Recipes are baking, prepare the polenta. Pour the milk and butter in a saucepan, if we want to use nothing animal we can do it with olive oil as well. Bring to the boil with care because it will quickly come out of the pan if we do not control it and, when it boils, add the polenta. Stir and integrate everything with a whisk until it thickens. Over very low heat and with patience, we want a tender polenta, not at all compact, soft and silky. Add salt and pepper. At the last moment also add the grated cheese and stir well.

Step 4

To plate, place the polenta at the base of the dish. On top of it, put the roasted Vegetable Recipes and finish with some coriander and sesame seeds or any other herb we have on hand. We could also add a few dabs of aioli on top to give the whole a special counterpoint although it is not really necessary. The secret is to get a silky polenta and a happy dressing for the Vegetable Recipes that does not kill them.