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Creamy Parmesan Polenta (recipe follows) Preheat the oven to 450 degrees. Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 tablespoon salt, and 1½ teaspoons black pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans (if you put them on one pan, they will steam instead of roast!).
Sep 21, 2017 · Roasted Ratatouille with Polenta. Thursday, September 21, 2017. Just as the weather turns chilly at night in East Hampton, I want something for dinner that's comforting and warm like my Roasted Ratatouille with Polenta. Who wouldn't love a big bowl of creamy Parmesan polenta piled high with caramelized roasted vegetables for dinner?
Just as the weather turns chilly at night in East Hampton, I want something for dinner that's comforting and warm like my Roasted Ratatouille with...
Preheat oven to 400°F. Pour tomato puree, 1 tablespoon of olive oil and half of the chopped fresh herbs into a baking dish. Stir in the chopped shallot and garlic. Season the mixture with salt and pepper. Thinly and evenly slice the vegetables using either a mandolin or knife – whichever you’re more comfortable with.
Aug 11, 2017 · Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add 1 ½ tablespoons salt and 2 teaspoons pepper, and simmer over very low heat for 5 t0 10 minutes, stirring ...
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Sep 1, 2017 · Instructions. Preheat the oven to 400° F. In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
