Polenta With Roasted Vegetables

Polenta With Roasted Vegetables
4.5 from 2 ratings
Fill 202 Print
Research has found that the Mediterranean diet is linked to a healthy heart. The diet is rich in vegetables, fish, olive oil and nuts. Thinking of switching or adopting some of the principals of the Mediterranean diet? Here is a delicious recipe to get you started. —Andrea K. Walker, Chicago TribuneThis recipe is by the Mayo Clinic and was originally published in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
6
servings
Polenta With Roasted Vegetables recipe - The Daily Meal
Total time: 45 minutes
Ingredients
  • 1 small eggplant, peeled, cut into 1/4-inch slices
  • 1 small yellow zucchini, cut into 1/4-inch slices
  • 1 small green zucchini, cut into 1/4-inch slices
  • 6 medium mushrooms, sliced
  • 1 sweet red pepper, seeded, cored and cut into chunks
  • 2 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 6 cup water
  • 1 1/2 cup coarse polenta (corn grits)
  • 2 teaspoon trans-free margarine
  • 1/4 teaspoon cracked black pepper
  • 10 ounce frozen spinach, thawed
  • 2 plum (roma) tomatoes, sliced
  • 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 10 ripe olives, chopped
  • 2 teaspoon oregano
Directions
  1. Heat the broiler (grill). Position the rack 4 inches from the heat source.
  2. Brush 1 sliced eggplant, 1 sliced yellow zucchini, 1 sliced green zucchini, 6 sliced mushrooms and 1 chopped red bell pepper with 1 tablespoon of olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.
  3. Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche dish with cooking spray.
  4. In a medium saucepan, bring 6 cups water to a boil. Reduce heat and slowly whisk in 1 1/2 cups coarse polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in 2 teaspoons trans-free margarine and season with 1/8 teaspoon black pepper. Remove from heat.
  5. Spread polenta into the base and sides of the prepared baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.
  6. Drain 10 ounces thawed frozen spinach and press between paper towels. Top polenta with the spinach. Over this, arrange a layer of sliced tomatoes (from 2 plum tomatoes), 6 chopped sun-dried tomatoes and 10 olives. Top with remaining roasted vegetables. Sprinkle with 2 teaspoons oregano and the remaining 1/8 teaspoon black pepper.
  7. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.
Recommended