Glazed Fall Vegetables Served Over Polenta Rounds [WF/GF/DF/V]
By Denise Roseland
Ingredients
Polenta:
3 cups water
1 tablespoon olive oil, plus more for pans
3/4 teaspoon salt
1 cup cornmeal
1 cup cold water
Vegetables:
1large beet, peeled
2 small red potatoes
1 medium yam or sweet potato, peeled
2 large carrots, peeled
1 small red onion, peeled
2 tablespoons olive oil
Glaze:
1/2 cup balsamic vinegar
3 tablespoons Sucanat
Instructions
To make polenta rounds: Brush six 4-inch tart pans with removable bottoms with olive oil and set aside. In heavy saucepan over medium-high heat, bring 3 cups water to a boil with 1-tablespoon olive oil and salt. In a small bowl, combine cornmeal with 1-cup cold water. Slowly pour cornmeal mixture into boiling water, stirring continuously. Return mixture to a boil and reduce heat. Cook, uncovered, stirring constantly for 10 minutes. Divide mixture between six 4-inch individual tart pans with removable bottoms. Cover and chill until firm (can be done a day in advance).
To make the vegetables: Preheat oven to 450°F. Cut beet, potatoes and yam or sweet potato into 3/4-inch chunks. Slice carrots into 1/2-inch slices. Cut onion into 3/4-inch thick wedges. Toss all vegetables with olive oil and place in shallow roasting pan. Bake until vegetables are tender and richly browned. If vegetables appear to be scorching, add a little water to pan.
Meanwhile, prepare the glaze: In small, non-aluminum saucepan, combine vinegar and sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Boil until reduced by one-third. Remove from heat.
To serve: Push bottom of polenta tart pans up to unmold polenta. Place on greased baking sheet and broil polenta under preheated broiler until lightly golden. Place on individual serving plates. Top with a large spoonful of roasted vegetables. Drizzle some of glaze over each serving and garnish with a sprig of fresh herbs like oregano or thyme or basil.