Baked Polenta with Roasted Veggies: A+ for Presentation

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I am the worst when it comes to wasting food and I’ve made an effort recently to use up any leftovers I may have – whether fruits, veggies or herbs etc. I also, having just moved into my apartment, have a ton of staple ingredients (pastas etc) that I should be using up. And so I bring you this recipe: Baked Polenta with sautéed mushrooms, peppers, and onions! This recipe is perfect for leftover vegetables (and while simple, I think I elevated it into a kickass dish — presentation wise at least!).

In making this dish (and researching the recipe), it was like I was on Chopped or something! I had in my fridge – leftover veggies (listed above) from my flatbread a little while ago, fontina cheese (from my penne cheese dish), some prosciutto, and polenta. I also had just bought a bag of arugula. I found this recipe, tweaked it a bit and was very happy with the results! Look at me – being an adult cooking healthy meals!

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

And by the way, I realize making polenta from scratch is quite simple (more on that below) BUT in keeping with this “semi-homemade” thing I have going I decided to use one of my go to’s pre-made polenta. I usually have one of these lying around my house for when the mood strikes (or when I need a fast meal). I usually cube it, and heat it up in a pot with a little cream for a creamy polenta, but you could also slice and grill this.

Baked Polenta with Mushrooms, Peppers & Red Onion

Adapted from Week of Menus

2 tbsp olive oil

½ red onion, thinly sliced

12 button mushrooms, thinly sliced and halved

½ red pepper, chopped

½ yellow pepper, chopped

½ orange pepper, chopped

salt and pepper to taste

2 cups polenta*

1 cup milk (or cream)

½ cup fontina cheese, grated

4 slices prosciutto, torn

½ cup arugula

1 poached egg

balsamic vinaigrette

Pre-heat oven to 375 degrees F.

In a skillet, heat oil over medium heat and add mushrooms. Cook until tender, about six minutes. Add peppers and onions. Cook until translucent and the onions start to caramelize. Season with salt and pepper. Set aside.

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

Heat pre-made polenta over medium heat and stir in milk.  Cook until polenta is uniform in consistency and creamy. Season with salt and pepper.

*To make polenta from scratch: Add cornmeal to boiling salted water (about 4 cups water to 1 cup cornmeal). Stirring frequently, cook for 30-40 minutes. Stir in butter and or cheese. Voila!

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

Pour polenta into a baking dish. Top with onion, pepper, and mushroom mixture. Sprinkle with strips of prosciutto and grated fontina cheese.

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

Bake for 20 minutes or until golden brown.

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

So, here’s where I got fancy — I served this baked polenta on a bed of arugula. I made a simple balsamic vinaigrette (my first time making it from scratch!) and topped it with a poached egg. I was quite proud of myself for this!

I would also like to say that I was hesitant about serving this with arugula but the flavors together were great! Gotta trust my instincts more!

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

Breakfast in Bed(stuy) / Baked Polenta with Roasted Veggies

Baked Polenta with Mushrooms, Peppers & Red Onion
 
Author:
Ingredients
  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • 12 button mushrooms, thinly sliced and halved
  • ½ red pepper, chopped
  • ½ yellow pepper, chopped
  • ½ orange pepper, chopped
  • salt and pepper to taste
  • 2 cups polenta*
  • 1 cup milk (or cream)
  • ½ cup fontina cheese, grated
  • 4 slices prosciutto, torn
  • ½ cup arugula
  • 1 poached egg
  • balsamic vinaigrette
Instructions
  1. Pre-heat oven to 375 degrees F.
  2. In a skillet, heat oil over medium heat and add mushrooms. Cook until tender, about six minutes. Add peppers and onions. Cook until translucent and the onions start to caramelize. Season with salt and pepper. Set aside.
  3. Heat pre-made polenta over medium heat and stir in milk.  Cook until polenta is uniform in consistency and creamy. Season with salt and pepper.
  4. *To make polenta from scratch: Add cornmeal to boiling salted water (about 4 cups water to 1 cup cornmeal). Stirring frequently, cook for 30-40 minutes. Stir in butter and or cheese. Voila!
  5. Pour polenta into a baking dish. Top with onion, pepper, and mushroom mixture. Sprinkle with strips of prosciutto and grated fontina cheese.
  6. Bake for 20 minutes or until golden brown.
 

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