Parmesan Ricotta Polenta with Roasted Vegetables
Recipe by: Bobbi Jo Lathan
Recipe type: Sides or Entrée
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins
INGREDIENTS
For the Vegetables:
1 small Butternut squash (de-seeded, skin peeled off, cut into 1-inch cubes)
2 bell peppers-(1 red and 1 orange, deseeded and thinly sliced into strips)
1 small Japanese eggplant or regular small eggplant (cut into 1-inch cubes)
1 small zucchini (thinly sliced)
1 yellow squash (thinly sliced)
2-3 white Button mushrooms (de-stemmed and sliced)
3 cloves of garlic (roughly chopped/ optional)
5-7 cherry tomatoes (cut in half)
4 stems of Broccoli Rabe (stems trimmed)
Kosher salt
Freshly ground black pepper
Slices of red onion (optional)
Extra- Virgin olive oil
Fresh Thyme sprigs (for decoration)
For the Polenta:
1 cup low-fat milk
1-2 cups purified water (you may need more as we go along)
1/3 cup heavy whipping cream
2 tablespoons butter
½ cup Parmesan cheese
2 tablespoons low-fat Ricotta cheese
2 teaspoons kosher salt
INSTRUCTIONS
For the Vegetables:
Preheat your oven to 375°F.
Get out a long cooking sheet. Arrange all your vegetables on the sheet. I find it is better to arrange all the bell peppers in a row or two, all the little butternut squash together in a row or two, etc. This way, when they start roasting and release some juices, their flavors and colors won’t run all together. Sprinkle the chopped garlic atop the veggies.
Now, sprinkle some olive oil on top of all the vegetables, then, using your hands, make sure the veggies are coated on both sides.
Sprinkle some salt and freshly ground black pepper over the vegetables, and place into your 375ᵒ oven for about 20 minutes or until slightly browned. Halfway through the 20-minute roasting, get some tongs, and flip the vegetables so they can brown on both sides. (When done, remove them from the oven and set aside while we assemble them atop of the cooked polenta.)
For the Polenta:
1. While the vegetables are roasting, let’s cook the polenta. (which will also take about 20 minutes)
Get out a heavy pot that has a lid and your whisk. Over medium-high heat, bring the 1 cup of milk and the 1 cup of water to a soft boil. Then, turn the heat down to low.
Now, add the polenta, a little at a time, while constantly whisking so as to avoid any lumps, until it is all incorporated. Keep whisking for another 5 minutes until it begins to thicken just a bit.
Then, add the butter and the whipping cream. Whisk that together for another minute or so until blended. Then, put the lid on and let it cook for another 10 minutes and the polenta is nice and creamy. (NOTE: My Italian friend’s Momma doesn’t put the lid on because she says she wants to keep an eye on it, to make sure she can add any more water if it gets too thick before it is tender and soft. So, she keeps whisking it, adding a little more water or milk, as needed, so it will be thick but pourable when finished. I did what she said because her polenta was dee-lish-us!)
Once the polenta is rich, tender, and soft (not grainy or crunchy), take it off the burner and whisk in the salt, the grated parmesan, and the ricotta cheese until your polenta is rich and creamy.
Pour the polenta into bowls, and top with your beautiful roasted vegetables and a sprig or two of fresh thyme, and serve while still hot and yummy! Your dinner guests will love you!
NOTE: If you have any leftover polenta, you can pour it into a little square pan, cover it, and stick it in the refrigerator. Then, the next day, you can slice the hardened polenta into bars or circles (using a biscuit cutter), dust them with some flour, salt, and black pepper, and fry them ‘til nicely browned in a little olive oil and butter. Then, sprinkle with a little grated parmesan and serve with your next meal! Us Southern gals don’t waste nuthin’!