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When Dan first tasted this creamy polenta bake he boldly stated, “This is the best polenta I have ever had.” Given that I have never made polenta and I know Dan is not the biggest fan of it, I was beyond excited by this considerable statement. Possibly it was the addition of heavy cream and goat cheese, or the fresh vegetables that made him become a believer in this tasty dish. Whatever the case may be, this vegetable polenta bake is a rich, satisfying and extremely simple masterpiece.




Vegetable Polenta Bake

After cooking this meal, I realized how versatile polenta really is. It is such a basic staple that almost anything can be added to. I can imagine adding sausage with squash, heirloom tomatoes with pancetta, or keep it simple with feta and fresh herbs. For a meat lover, several meats can be perfectly paired. For someone who is meat free, so many cheese and vegetable combinations can deliciously occur. To me, the possibilities of polenta are endless. Now that Dan is convinced by this tasty starch, there may be many a polenta dish gracing this blog soon.




Vegetable Polenta Bake

Simplicity while cooking is something that we are both trying to achieve lately. When we think of a meal, we tend to abandon it if it takes too long, if the ingredient list is lengthy, and if the directions seem too complex. Sticking to classics and making them unique has been our new objective. Adding an unexpected ingredient or changing the way it is cooked, has been a fun aspect to invent. As we come up with recipes each week, this is something simple that we try to incorporate in every dish.

Vegetable Polenta Bake

This incredible polenta dish does just that. Rather than cooking it on the stovetop, we baked it for extra crispiness and flavor enhancement. Rather than serving alone, we incorporated rich cream and cheeses, along with fresh vegetables. This is something that can be made quickly on a weeknight or can be served for guests with a juicy steak or delicious roast. However you prepare it, be inventive with your ingredients and enjoy the great flavors that come with making and enjoying polenta.




Vegetable Polenta Bake

Vegetable Polenta Bake

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Zucchini, Sliced
  • 1 cup Broccolini, Chopped
  • 2 teaspoons Italian Seasoning
  • 4 cups Water
  • 1-¾ cup Cornmeal
  • 1-½ cup Heavy Cream
  • ¾ cups Goat Cheese
  • 2 Tablespoons Salt And Pepper
  • 1 cup Cherry Tomatoes, Halved

Instructions

  1. Preheat the oven to 375 degrees. In a medium sized skillet, heat olive oil and add zucchini and broccolini. Cook until soft, for about eight minutes. Season with Italian seasoning. Set aside in oven safe skillet or Pyrex.
  2. In a medium sized saucepan, bring water to a boil. Add cornmeal and whisk consistently for about five minutes. When smooth, add the heavy cream, goat cheese, salt and pepper, and continue whisking for three more minutes. Once the polenta is smooth and creamy, pour the mixture over the zucchini and broccolini. Top the mixture with cherry tomatoes and crumbled goat cheese. Bake for 20 minutes and enjoy!
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