Crusty Polents With Carrots

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Servings: 4 Difficulty: Advanced
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Golden-baked polenta squares topped with saut&# 195;©ed carrots and fresh rosemary greens
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This comforting dish features creamy polenta baked until golden and crisp on the outside, paired with tender, sweet baby carrots wilted with fresh rosemary and salad greens. The coarse cornmeal absorbs the savory vegetable broth, creating a rich base that contrasts beautifully with the bright, earthy topping. It’s a simple yet elegant vegetarian side that brings warmth to any dinner table. Perfect for weeknight meals or as a rustic accompaniment to roasted meats, this recipe uses pantry staples to deliver deep, home-style flavor with minimal effort.

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Crusty Polents With Carrots

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1821.5

Description

This comforting dish features creamy polenta baked until golden and crisp on the outside, paired with tender, sweet baby carrots wilted with fresh rosemary and salad greens. The coarse cornmeal absorbs the savory vegetable broth, creating a rich base that contrasts beautifully with the bright, earthy topping. It’s a simple yet elegant vegetarian side that brings warmth to any dinner table. Perfect for weeknight meals or as a rustic accompaniment to roasted meats, this recipe uses pantry staples to deliver deep, home-style flavor with minimal effort.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat.
  3. Add minced garlic and onion, sautéing for about 1 minute until fragrant but not browned.
  4. Pour in the vegetable broth and bring to a boil.
  5. Stir in the polenta (cornmeal) gradually to prevent lumps.
  6. Reduce heat to low and simmer, stirring frequently, until the mixture is very thick and spreadable, about 5 minutes.
  7. Lightly oil a wide, shallow baking dish or ovenproof tray.
  8. Pour the polenta mixture into the dish and use oiled fingers to pat it into an even 8-inch square layer.
  9. Sprinkle the grated Parmesan cheese evenly over the top of the polenta.
  10. Bake for 20 minutes, or until the top is golden and crusty. Keep warm.
  11. While the polenta bakes, heat the remaining 2 tablespoons of oil in a large skillet over medium heat.
  12. Add the baby-cut carrots and stir to coat them evenly with oil.
  13. Cover the skillet and cook for 7 minutes, stirring once halfway through, until carrots are tender-crisp.
  14. Add the minced rosemary and mixed salad greens to the skillet.
  15. Uncover and sauté for 1 to 2 minutes, just until the greens are wilted.
  16. Cut the baked polenta into 4 squares.
  17. Spoon the carrot and greens mixture over each polenta square to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1821.5kcal
% Daily Value *
Total Fat 196.1g302%
Saturated Fat 31.5g158%
Cholesterol 13.2mg5%
Sodium 239.9mg10%
Total Carbohydrate 15.4g6%
Dietary Fiber 2.0g8%
Sugars 1.7g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: polenta, cornmeal, carrots, rosemary, vegetarian, side-dish, baked, crusty, parmesan, garlic, onion, vegetable broth, salad greens, comfort food, rustic, easy dinner, plant-based, golden crust, savory, earthy
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