Polenta Bowls w/ Roasted Vegetables
I love polenta with a braised shank on top, but what about a vegetarian version?
Comforting, hearty and so good!
Polenta is an Italian fine cornmeal, and truth be told, I sometimes just use good ol' Quaker corn meal.
Here's how to make it on the stovetop. It cooks up quickly.
1 cup of cornmeal/polenta
4 cups of chicken stock
1 tsp salt
1/2 cup grated Parmigiano Reggiano
3 tbsp butter
Just keep stirring the cornmeal w/ the stock while bubbling, on medium heat until you get a desired thickness.
Add in the butter and cheese and stir in at the end. About 8 minutes of stirring w/ a silicone spatula.
Here, I roasted these beautiful baby red pearl onions with some olive oil and kosher salt.
Along with some broccoli and sauteed mushrooms with garlic.
I chopped up one of my precious oven roasted tomatoes and add it to the mix.
You can use any roasted vegetable you like.
Drizzle with olive oil just before serving.
I am making this tonight! Thanks for a great idea. I would have never thought of this.
Funny that you say that....my mother in law's family is from Piedmont, and they were very poor in Italy......the aunts and grandmothers always made polenta! It is peasant food for sure.......funny, how food becomes trendy.
I love it.......