10.31.16

POLENTA WITH ROASTED VEGETABLES

polenta with roasted vegetables | designlovefest

finally fall and finally feeling like i want to start cooking again! after a blazing hot summer where i mostly avoided the kitchen i’m looking forward to a fall and winter filled with hearty meals including this creamy polenta made with almond milk and topped with a strong sprinkle of cheese. – joanie

p.s. tell me some of your favorite fall meals, please.  

polenta with roasted vegetables | designlovefest

what you’ll need:
• 1 cup polenta
• 2 cups water
• 3 cups unsweetened almond milk
• 1/2 cup shredded parmesan cheese
• 1 tablespoon unsalted butter
• 1 case mushrooms sliced
• 1 head of cauliflower cut to florets
• 1 head of broccoli cut to florets
• 2 cups brussels sprouts
• 1 lemon squeezed
• 1 bunch rainbow chard
• 1 bunch purple kale
• sesame seeds for garnish
• olive oil
• salt and pepper

polenta with roasted vegetables | designlovefest
polenta with roasted vegetables | designlovefest

• pre-heat oven to 400 degrees

• in a sauce pan bring 1 cups of water and 3 cups of almond milk to a boil. slowly whisk 1 cup of polenta until it is evenly distributed. keep heat on low and stir consistently until cooked; about 30 minutes.

polenta with roasted vegetables | designlovefest
polenta with roasted vegetables | designlovefest
polenta with roasted vegetables | designlovefest

• in a large baking sheet or baking pan, evenly spread out the broccoli, cauliflower and brussels sprouts and then drizzle with olive oil and salt + pepper. place in the oven for 30 minutes or until they are tender when poked with a fork. once they are cooked through squeeze 1/2 of a lemon over the veggies.

polenta with roasted vegetables | designlovefest

• wash and de-stem the rainbow chard and purple kale. sauté in a pan with the mushrooms and two tablespoons olive oil on medium to low heat. cook until most of the liquid has been released from the mushrooms and they have shrunk in size. top with sesame seeds, salt and pepper.

• to plate, put a layer of the creamy polenta in a plate of bowl, add the roasted and sautéed veggies. garnish with sesame seeds and parmesan cheese. enjoy!

polenta with roasted vegetables | designlovefest

styling by: joanie cusack and ivan solis
photos by: 

4 COMMENTS

Add your own

    paige says:

    yummmm this looks incredible, I’m a sucker for any kind of stew and some good ole cornbread in the fall–it’s the Texas girl in me comin’ out!!

    rachel says:

    how cute! i love these photos!

    Marissa says:

    I wanted to try this recipe tonight but realized I bought the wrong polenta! I had never made polenta before so I bought the pre-made polenta. I cut the polenta into round slices, topped with Parmesan cheese, mushrooms, thyme, and olive oil. Baked for 15-20 min at 450 degrees and it was yummy! Definitely more of an appetizer type of dish though. I still made the veggies and had it as a side and it was all really good but it would have been better with creamy polenta. Hope to try the real recipe sometime soon!

    designlovefest says:

    sounds delicious! i love trader joe’s pre-made polenta, so easy and filling!

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