Polenta al horno con verduras

Ingredientes

• For the Polenta: 1 cup coarse cornmeal (polenta): The star of the dish, providing a creamy, slightly grainy texture. Ensure it’s not instant polenta for the best results.
• 4 cups vegetable broth: Forms the liquid base for cooking the polenta, infusing it with savory flavor. Low-sodium is a good choice to control saltiness.
• 1/2 cup grated Parmesan cheese: Adds a salty, umami depth and helps create a delicious crust. Plus more for topping.
• 2 tablespoons unsalted butter: Enriches the polenta, making it smoother and more flavorful.
• 1 teaspoon salt (or to taste): Enhances all the flavors. Adjust based on the saltiness of your broth and Parmesan.
• 1/2 teaspoon black pepper (or to taste): Adds a gentle warmth.
• 1/2 teaspoon garlic powder: For a subtle, all-over garlic essence in the polenta.
• For the Roasted Vegetables: 1 large red bell pepper, chopped: Adds sweetness and vibrant color.
• 1 large yellow bell pepper, chopped: Complements the red pepper with its milder sweetness and bright hue.
• 1 medium zucchini, chopped: Provides a tender bite and slightly earthy flavor.
• 1 medium red onion, chopped: Lends a pungent sweetness that caramelizes beautifully when roasted.
• 2 cups cherry or grape tomatoes, halved: Burst with juicy sweetness when roasted, creating little pockets of flavor.
• 4 cloves garlic, minced: Infuses the vegetables with aromatic depth.
• 3 tablespoons olive oil: Helps the vegetables roast and caramelize, adding richness.
• 1 teaspoon dried Italian seasoning: A convenient blend of herbs like oregano, basil, thyme, and rosemary.
• 1/2 teaspoon salt (or to taste): To season the vegetables.
• 1/4 teaspoon black pepper (or to taste): For seasoning the vegetables.
• Optional: 1/4 teaspoon red pepper flakes: For a touch of gentle heat.

Preparación

1. 1

   Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish (or a similar-sized casserole dish) with olive oil or butter.

2. 2

   Roast the Vegetables: In a large bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, red onion, halved cherry tomatoes, and minced garlic.

3. 3

   Drizzle with 3 tablespoons of olive oil. Sprinkle with Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional red pepper flakes.

4. 4

   Toss everything together until the vegetables are evenly coated.

5. 5

   Spread the vegetables in a single layer on a large baking sheet (you might need two or use the baking dish you plan to bake the polenta in, roasting them first, then removing them temporarily).

6. 6

   Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized. Remove from oven and set aside. If you used your casserole dish, carefully transfer the veggies to a bowl.

7. 7

   Cook the Polenta: While the vegetables are roasting, prepare the polenta. In a large saucepan or Dutch oven, bring the 4 cups of vegetable broth to a boil over medium-high heat.

8. 8

   Once boiling, gradually whisk in the 1 cup of coarse cornmeal in a slow, steady stream. Whisk constantly to prevent lumps from forming.

9. 9

   Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes, or until the polenta has thickened considerably and pulls away from the sides of the pan. The exact time can vary depending on the coarseness of your cornmeal.

10. 10

    Remove the saucepan from the heat. Stir in the 1/2 cup grated Parmesan cheese, 2 tablespoons unsalted butter, 1 teaspoon salt (or to taste, keeping in mind the saltiness of your broth and cheese), 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Stir vigorously until the butter and cheese are fully melted and incorporated, and the polenta is smooth and creamy. Taste and adjust seasoning if necessary.

11. 11

    Assemble the Dish: Pour the prepared creamy polenta into the greased 9×13 inch baking dish, spreading it into an even layer.

12. 12

    Arrange the roasted vegetables evenly over the top of the polenta.

13. 13

    Sprinkle with additional grated Parmesan cheese, if desired, for an extra cheesy crust.

14. 14

    Bake the Polenta: Transfer the baking dish to the preheated oven (still at 400°F / 200°C).

15. 15

    Bake for 15-20 minutes, or until the edges of the polenta are slightly bubbly and golden, and the top is heated through. If you like a crispier top, you can switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.

16. 16

    Rest and Serve: Remove the baked polenta with veggies from the oven. Let it rest for 5-10 minutes before serving. This allows the polenta to set slightly, making it easier to cut and serve.

17. 17

    Garnish with fresh herbs like chopped parsley or basil, if desired, before serving.