Remember my last post about roasted vegetables? This time I made it with polenta. And I have three words about that: it is good! Seriously, you have to try this one, it’s just right!
Polenta is a deliciousness made with cornmeal and there’s no comparison between homemade and those rolls you buy at the store. Anything homemade is better anytime because is made by you with ingredients you recognize and manage yourself. Nothing else is more clean and healthy than that. I use that as a reasonable excuse when I’m making desserts too ;).
Back to the polenta preparation now, I usually made mine with some milk or half half and that gives an unbeatable creaminess texture to the recipe.
Try it tonight and you won’t be disappointed. I promise!
Roasted vegetables with polenta
Preparation time: 10 minutes
Cook time: 40 minutes
For the roasted vegetables:
2 sweet potatoes
2 yellow squash
2 red onions
1 clove elephant garlic
extra virgin olive oil
2 cups water
half cup milk or half half
1 cup cornmeal
3 tbsp grated Parmesan cheese to sprinkle on top
The vegetables are prepared as regularly, peeled, washed, cut, seasoned and roasted 30 minutes in the oven at 450 F in a baking sheet.
In the meantime, bring water, milk, salt and basil to a boil in a pan in the stove, slowly add the cornmeal and cook at medium heat for about 30 minutes until the mixture starts to be creamy and detaches from the sides.
After 30 minutes roasting, take the vegetables from the oven, spread the polenta on top, sprinkle with Parmesan cheese and bake for more 10 minutes at same temperature (450 F).
Serve immediately. Warm is delicious but this is a recipe that keeps very well in the fridge and it is awesome served cold as well (the polenta stays more firm).