Savory Polenta Cake with Roasted Vegetables

Name: Savory Polenta Cake with Roasted Vegetables
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 cup polenta; 4 cups water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 2 tablespoons olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 eggplant, sliced; 1 red onion, sliced; 2 cloves garlic, minced; Fresh basil leaves, for garnish

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

Servings

Prep Time

15 minutes

Cook Time

55 minutes

Calories

270

The combination of creamy polenta and roasted vegetables creates a delightful contrast of flavors and textures in this savory polenta cake.

The polenta, when cooked to perfection, becomes creamy and comforting, while the roasted vegetables add a burst of natural sweetness and a slightly caramelized taste.

The dish is visually appealing, with vibrant colors from the assortment of vegetables, making it a beautiful centerpiece for any meal.

This savory polenta cake is a versatile dish that can be enjoyed as a main course or as a side dish. It's perfect for vegetarian and gluten-free diets, and the flavors can be easily customized by using different vegetables or adding herbs and spices.

The dish offers a satisfying and wholesome experience, showcasing the goodness of plant-based ingredients.

Image of Savory Polenta Cake with Roasted Vegetables

Ingredients

1 cup polenta
4 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 eggplant, sliced
1 red onion, sliced
2 cloves garlic, minced
Fresh basil leaves, for garnish

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Directions

Preheat the oven to 375°F (190°C).
In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, salt, black pepper, thyme, and rosemary.
Reduce the heat to low and simmer the polenta, stirring frequently, for about 20-25 minutes or until thick and creamy.
Meanwhile, spread the sliced bell peppers, zucchini, eggplant, red onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized.
Once the polenta is cooked, remove it from the heat and let it cool slightly.
Transfer the polenta to a greased round cake pan or a baking dish and spread it evenly.
Arrange the roasted vegetables on top of the polenta, gently pressing them down.
Bake the polenta cake in the oven for 30-35 minutes or until the edges are golden and the vegetables are nicely roasted.
Remove the polenta cake from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.
Slice the polenta cake into wedges and serve warm.

Nutrition

Serving Size: 1
per serving: Calories; 270

Amount/Serving % Daily Value

Fat: 8 grams; 10%
Saturated Fat: 1 grams; 5%
Cholesterol: 0 milligrams
Sodium: 360 milligrams; 16%
Carbs: 45 grams; 16%
Protein: 5 grams
Sugar: 5 grams
Fiber: 7 grams; 25%

Savory_Polenta_Cake_with_Roasted_Vegetables_

10 Tips to keep in mind when cooking Savory Polenta Cake with Roasted Vegetables

Use fine or medium-grind polenta for a smooth texture in the cake.
Season the polenta well with salt, black pepper, and herbs to enhance the flavors.
Whisk the polenta gradually into boiling water to prevent clumps from forming.
Stir the polenta frequently while simmering to avoid it sticking to the bottom of the pan.
Adjust the amount of water depending on the desired consistency of the polenta.
Preheat the oven before roasting the vegetables to ensure even cooking and caramelization.
Cut the vegetables into similar-sized pieces to ensure even roasting.
Drizzle the vegetables with olive oil and season with salt and pepper for added flavor.
Roast the vegetables until they are tender but still slightly firm for a nice texture.
Let the polenta cake cool slightly before slicing to allow it to set and hold its shape.

Serve it with suggestions

Savory Polenta Cake with Roasted Vegetables can be served as a standalone dish, but if you'd like to complement it with some additional elements, here are a few suggestions:

Mixed Green Salad: Serve the polenta cake with a side of mixed green salad dressed with a tangy vinaigrette. The freshness of the salad will balance the richness of the polenta.

Creamy Garlic Sauce: Prepare a creamy garlic sauce to drizzle over the polenta cake. The creamy sauce adds another layer of flavor and richness to the dish.

Balsamic Glaze: Drizzle a balsamic glaze over the polenta cake for a touch of acidity and sweetness. The balsamic glaze complements the roasted vegetables beautifully.

Garlic Roasted Potatoes: Serve the polenta cake alongside garlic roasted potatoes for a hearty and satisfying meal. The crispy potatoes complement the creamy polenta and roasted vegetables.

Herbed Yogurt Dip: Prepare a herbed yogurt dip by mixing Greek yogurt with chopped fresh herbs like dill, parsley, and chives. The tangy and herby dip pairs well with the flavors of the polenta cake.

FAQ's

Q: Can I make the polenta cake ahead of time?
A: Yes, you can make the polenta cake ahead of time and reheat it when ready to serve. Keep it covered in the refrigerator and warm it in the oven at a low temperature until heated through.

Q: Can I use different vegetables for roasting?
A: Absolutely! You can customize the roasted vegetables based on your preference and seasonal availability. Try using vegetables like butternut squash, mushrooms, cherry tomatoes, or asparagus for variation.

Q: Can I make the polenta cake vegan?
A: Yes, you can make the polenta cake vegan by using vegetable broth instead of water and substituting olive oil for butter. You can also skip the eggplant and adjust the seasoning and herbs to suit your taste.

Q: Can I freeze the polenta cake?
A: It is not recommended to freeze the polenta cake as it may affect the texture and taste. It is best enjoyed fresh or refrigerated for a few days.

Q: Can I use instant polenta instead?
A: Instant polenta can be used as a time-saving alternative. Follow the package instructions for the correct liquid-to-polenta ratio and cooking time.

Q: Can I add cheese to the polenta cake?
A: If you prefer a cheesy flavor, you can sprinkle grated Parmesan or crumbled feta cheese on top of the polenta cake before baking. The cheese will melt and create a delicious crust.

Q: Can I use different herbs for seasoning?
A: Yes, feel free to experiment with different herbs such as oregano, thyme, or basil to suit your taste preferences. Fresh herbs will add a vibrant and aromatic touch to the dish.

Q: Can I serve the polenta cake cold?
A: While the polenta cake is best served warm, you can also enjoy it at room temperature or even chilled. Just keep in mind that the texture may be slightly firmer when served cold.

Q: Can I make mini polenta cakes instead of one large cake?
A: Yes, you can divide the polenta mixture into individual ramekins or muffin tins for smaller, individual polenta cakes. Adjust the baking time accordingly.

Q: Can I reheat leftovers of the polenta cake?
A: Yes, you can reheat the leftover polenta cake in the oven at a low temperature until heated through. This will help maintain its texture and flavors.

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Savory Polenta Cake with Roasted Vegetables