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.