Creamy Polenta Bowl With Pan Roasted Vegetables

Name: Creamy Polenta Bowl With Pan Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 cups stock: chicken or vegetable; 1 teaspoon salt; .5 cups polenta, instant or traditional; .5 cups freshly grated Parmesan cheese; 2 tablespoons olive oil; 1 small red onion, peeled and slivered; 2 carrots, peeled and cut into thin strips; .5 pounds green beans, trimmed and rinsed; 2 cups fresh kale, rinsed with stalks removed and cut into thin slivers; 2 radishes, rinsed trimmed and cut into thin circles; 2 tablespoons balsamic vinegar; Fresh thyme leaves; Cup pea shoots, rinsed; Salt and freshly ground black pepper

Servings: persons

2.5 cups stock: chicken or vegetable
1 teaspoon salt
.5 cups polenta, instant or traditional
.5 cups freshly grated Parmesan cheese
2 tablespoons olive oil
1 small red onion, peeled and slivered
2 carrots, peeled and cut into thin strips
.5 pounds green beans, trimmed and rinsed
2 cups fresh kale, rinsed with stalks removed and cut into thin slivers
2 radishes, rinsed trimmed and cut into thin circles
2 tablespoons balsamic vinegar
Fresh thyme leaves
Cup pea shoots, rinsed
Salt and freshly ground black pepper

1
To make the polenta, bring the stock to a boil in a large saucepan. Add the salt. Slowly drizzle in the polenta, stirring the entire time to assure it does not lump up. Lower the heat to a simmer, then continue stirring until the polenta is cooked. Instant polenta will be ready in about 5 minutes; traditional polenta in about 50 minutes. The polenta is ready when it pulls away from the sides of the pan. It should be runny. Remove from heat. Stir in the freshly grated parmesan. Cover and keep warm.
2
To cook the vegetables, heat the olive oil in a large skillet. Add the onions and carrots. Cook until they begin to soften, just a couple of minutes, then add the green beans. Let the beans brown on all sides and continue cooking until they are tender, another 5 minutes or so. Add the kale. Continue cooking until the kale is wilted and all vegetables are cooked to your liking*. Add the balsamic vinegar and give everything a good stir.
3
To serve, divide the cooked polenta between 4 serving bowls. Top with cooked vegetables. Garnish with thyme leaves and pea shoots. Add salt and freshly ground black pepper, to taste.
4
Enjoy.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2.5 cups stock: chicken or vegetable, 1 teaspoon salt, .5 cups polenta, instant or traditional, .5 cups freshly grated Parmesan cheese, and more.

Yes, Creamy Polenta Bowl With Pan Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!