Polenta with Roasted Veg and Tomato Sauce

Vegetal Matters - Polenta with Roasted Veg and Tomato SaucePolenta is my new pantry hero and pasta/grain alternative. It’s a multitasking ingredient (I use a medium grind cornmeal that I cook as polenta, bake with, and use as a crispy crust), that makes just as good of a breakfast as it does lunch and dinner (which I can’t say for pasta). I think of this recipe as more of a formula. Make polenta, stir in any cheese that needs to be used up in the fridge (or leave out the cheese and milk for a vegan dinner). Roast whatever vegetables you have around. Top with tomato sauce, or just a little bit more cheese. In the morning reheat leftovers and top with an egg (or the egg could be part of dinner, too).

Polenta with Roasted Veg and Tomato Sauce

Serves 4

  • 1 cup dry polenta
  • 2-3 cups water (divided)
  • ½ cup milk
  • ½ teaspoon salt + some for sprinkling
  • 3 ounces goat cheese
  • 1 lb cabbage (about half a smaller head)
  • ½ lb of broccolini or broccoli (cut into small florets if using broccoli)
  • 2 cups chopped kale (any kind is fine)
  • 2 cups of tomato sauce

Heat the oven to 400F. Cut the cabbage into 1 by 3 inch pieces. Toss the cabbage and broccolini on a baking sheet with 2 tablespoons of olive oil and a sprinkle of salt. Roast for 15 minutes. Toss the kale in a bowl with a teaspoon more of olive oil. After the 15 minutes, toss the cabbage and broccoli, and add the kale to the pan right on top. Roast for 5 more minutes.

Heat the tomato sauce over medium low heat while the veg and polenta are cooking.

Whisk the polenta with 1 cup of water, the milk and ½ tsp salt. Bring to a boil, and then reduce to a simmer and cook uncovered. Add 1 cup of water and  stir constantly so it does not stick. Cook for 15 minutes, adding more water 1/4 cup at a time if it seems dry or you like polenta on the soupier side. When soft turn off the heat and add the goat cheese. I don’t even bother crumbling it, just stir it in so the goat cheese is covered, but the top back on, and whisk again to incorporate right before serving.

To serve, spoon a quarter of the polenta into each bowl, top with roasted veg and half a cup of tomato sauce (or more if you’re me). Finish with an extra crumble of goat cheese or some grated parmesan.

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2 thoughts on “Polenta with Roasted Veg and Tomato Sauce

  1. Pingback: February Sprout Articles | Community Harvest Project

  2. Pingback: Easy Breakfast Ideas | Vegetal Matters

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