Polenta With Braised Root Vegetables Recipe

Name: Polenta With Braised Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta; 1 scant teaspoon salt; 4 cups water; 1 tablespoon unsalted butter; 1/4 to ⅓ cup freshly grated Parmesan (optional); 1 tablespoon extra virgin olive oil; 1 small onion, finely chopped; 1/2 pound kohlrabi, peeled and cut in small dice; 1/2 pound carrots, peeled and cut in small dice; 1 medium parsnip, peeled, cored and cut in small dice; 1 large or 2 medium garlic cloves, minced; 1 (14-ounce) can diced tomatoes with juice or crushed tomatoes; Pinch of sugar; Salt; freshly ground pepper

Servings: persons

1 cup polenta
1 scant teaspoon salt
4 cups water
1 tablespoon unsalted butter
1/4 to ⅓ cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1/2 pound kohlrabi, peeled and cut in small dice
1/2 pound carrots, peeled and cut in small dice
1 medium parsnip, peeled, cored and cut in small dice
1 large or 2 medium garlic cloves, minced
1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
Pinch of sugar
Salt
freshly ground pepper

1
Preheat the oven to 350 degrees.
2
Butter or oil a 2-quart baking dish.
3
Combine the polenta, salt and water in the baking dish.
4
Place in the oven on a baking sheet.
5
Bake 50 minutes.
6
Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed.
7
Stir in the cheese, if using.
8
While the polenta is baking, cook the vegetables.
9
Heat the oil in a large, heavy nonstick skillet over medium heat.
10
Add the onion and cook, stirring, until it begins to soften, about 3 minutes.
11
Add the carrots, kohlrabi and parsnip, and then season with salt.
12
Cook, stirring often, until tender, about 10 minutes.
13
Add the garlic, and stir together for about a minute until fragrant.
14
Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste.
15
Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant.
16
Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
17
Serve the polenta with the vegetables spooned on top.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 cup polenta, 1 scant teaspoon salt, 4 cups water, 1 tablespoon unsalted butter, and more.

Yes, Polenta With Braised Root 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.

Polenta With Braised Root Vegetables

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