Creamy Chipotle Polenta with Roasted Veggies {Food Matters Project}
If you follow me on Twitter or Facebook you saw that my Saturday was jam-packed (haha, yes I used jam that day) with fun in the kitchen. It has been a long time since I’ve been able to dedicate a whole day to just being in the kitchen with nothing else to pull me one way or another.
And it felt SO GOOD!
I realized Saturday that beyond all of the stress of finding interesting recipes, taking good photos and bringing you something you’ll actually be interested in and want to try (a fear of all bloggers, I’m sure) being in the kitchen is what I love!
I told my hubby Saturday (as I was covered in ingredients and surrounded by dirty dishes) that I was a happy ‘mad scientist’ at work and my creative juices were flowing on high! Of course he ran away as quickly as possible and told me to call him when it was time to sample… well, at least he didn’t laugh at me?!
You will receive the fruits of my creative labor coming up this week! I cannot wait to share them with you!
First, this delicious dish that was inspired by Two Peas and Their Pod’s Creamy Polenta with Roasted Mushrooms and this week’s Food Matters recipe for Polenta Cakes with Garlicky Mushrooms. This is my take!
Don’t be scared by the chipotle. It is a mild spicy flavor in the background that is exactly what this creamy and hearty dish needs. This is a perfect vegetarian supper or quick weeknight meal!
Creamy Chipotle Polenta
adapted from Two Peas and Their Pod
4 c of water
1 1/2 c polenta
5 wedges of Laughing Cow Chipotle wedge cheese
2 tbsp butter
1/4 c skim milk
1/4 c parmesan cheese
6-8 oz baby bella mushrooms, quartered
1 large zucchini, diced
2 shallots, diced
2 tsp minced garlic
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Preheat the oven to 400 degrees. Place the diced and quartered vegetables on a foil lined cookie sheet. Toss with olive oil, salt, pepper and garlic. Roast at 400 for 20-25 minutes or until cooked through and lightly browned.
In a sauce-pan, bring the water to a boil. Add the polenta and stir constantly until it comes together (about 5 minutes). Add the milk, butter and cheeses and stir to combine.
Serve the polenta in a bowl, topped with the vegetables.
Click here to see what the other members of the project made this week or to join the group!
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Wow! Sara, that looks so good!
Thanks Lexi! It was and SO easy!
Wow, that looks like comfort in a plate. Delicious!
Thank you! It makes great leftovers too
saw this post on maria’s blog too and thought about how fitting it was with our FMP recipe this week! glad you tried it…it looks so good!
Yes! I was so excited when I saw her post and completely inspired by it! Thanks!
This looks fantastic. I felt like my polenta was a little dry so your’s looks especially appealing to me. I used to work at a restaurant and they made a great poblano polenta dish with roasted veggies. I’ll need to try this next time I want to satisfy my polenta cravings!
Hi Aura!! Mine got dry when I reheated it for leftovers the next day. I think the easiest way to fix this is to add more water or milk when you reheat (or for you, you may need it the first time). Polenta does seem to ‘tighten up’ the longer it sits.
Poblano Polenta sounds AWESOME! I’m going to have to try that next time! Thanks!
I wish I had read this earlier, before I came home famished after yoga and stalked around my kitchen in search of nourishment. I probably would have just whipped up a batch of chipotle polenta and served my leftover mushrooms on top rather than eating them cold out of the fridge! I’ll keep this one in mind for next time, though – great post!
Great photos, and this does look delicious! I love having a whole day in the kitchen- although I think the dishwasher hates me after those days. But I feel really productive and love taste-testing everything! Yum!