Cauliflower Polenta With Tomato Veggie Sauce

 

Polenta mit Blumenkohl an einer Tomatensauce | Polenta with Cauliflower-Tomato Sauce | [ZDG]

Video taken from the channel: Zentrum der Gesundheit


 

Veggie-Packed Tomato Sauce

Video taken from the channel: Tasty


 

Baked Polenta with Cherry Tomatoes | Food Channel L Recipes

Video taken from the channel: Food Channel L


 

Italian Grandma Makes Polenta with Tomato Mushroom Sauce

Video taken from the channel: Buon-A-Petitti


 

7 Veg Tomato Sauce | Jamie Oliver | AD

Video taken from the channel: Jamie Oliver


 

Stir-Fried Cauliflower with Tomato Sauce | Mallika Joseph Food Tube

Video taken from the channel: Mallika Joseph FoodTube


 

CAULIFLOWER IN TOMATO SAUCE/MAITHEL’S COOKING

Video taken from the channel: Maithel’s One Big Bite


For the Stew 1 (12 ounce) jar roasted red peppers, drained 1 (14 ounce) can fire roasted tomatoes 1 tablespoon olive oil 1 medium onion, diced 3 garlic cloves, minced 4 cups cauliflower florets (about 1 large crown) 1/2 cup water 2 tablespoons tomato paste 1 tablespoon paprika 2 teaspoons ground. Pour the broth and the vegetables into a large saucepan and bring to a boil. Once boiling, pour the polenta in slowly, Stir in the mascarpone and Parmesan cheeses. Season the dish with salt and pepper to taste. Serve polenta with toppings of your choice.

To get started, begin by boiling the cauliflower florets in a large pot for about 10 minutes, or until fork tender. Tip: Work in batches or break up large florets into smaller pieces for easier blending.Then, strain the florets and add to the food. Ingredients 1 cup lentils 2 cup cauliflower leaves ½ cup leftover cooked leeks ½ cup Tomato sauce. Put grated cauliflower and turmeric into medium-sized sauce pot together with water, garlic puree and kosher salt. Bring mixture to a boil and cook for approximately 10 minutes.

Stir often with a rubber spatula until cauliflower is soft with no visible water remaining. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down. Add your tomatoes, then half-fill one of the tins with water and add that to the pan, with a good swig of red wine vinegar. Stir everything together, breaking the tomatoes down with a spoon to make sure there are no big lumps, and bring to the boil.

Take your cauliflower and gently push it down into the sauce. Polenta, Veggie and Halloumi Kabobs // Salty halloumi and grilled polenta are the perfect match in these simple veggie kebabs. Baked Polenta Fries with Garlic Tomato Sauce // These baked polenta fries give potatoes a run for their money with a perfect crispy exterior.

This hearty entrée features a mushroom and sausage ragù (Italian meat-and-tomato pasta sauce) served over creamy polenta. Cook the polenta while the ragù simmers so everything will be ready and hot at the same time. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter.

List of related literature:

Polenta also makes a good base for Mixed Roasted Vegetables with Rosemary and Garlic (page 318).

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

onions and peppers; or a light northern Italian polenta with a hearty vegetable soup, or whole grain or veggie pasta salad; or a mushroom quiche with whole grain crust and yogurt/wine sauce, and a small green salad.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

Add the polenta cubes, green peas, lime juice, and salt to taste.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Just before serving this polenta, add some additional grated cheese or dress it up with flavoured oils or herbs or garlic.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

For this recipe, you can use plain polenta or one of the flavored varieties, such as Italian herb or sun­dried tomato.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Add the grated cauliflower along with ¼ teaspoon of salt, mix well, and place a lid or a sheet tray over the top of the pan and let it steam for 4 minutes.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

So this recipe calls for par-cooked polenta, which means an extra step in your kitchen, but you’ll find it’s well worth the effort.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

For vegetarians it works beautifully as a topping for bruschetta or grilled polenta, or as a vegetable side dish.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add another layer of polenta and spoon the snow peas on top.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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34 comments

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  • Oh how WONDERFUL! I want to grab a fork right now and join you Grandma Gina!!!! Thank you so much for showing me how to make it!! GOD BLESS YOU AND I LOVE YOU!!!! Patti

  • Fanstastic idea Jaime, made it and I had bottled 3x 350 ml ones….to be used either for soup, pasta or pizza base…..Love it! Thanks for this….super easy and healthy:-)

  • Had this for dinner on the weekend the cook followed your recipe to the letter and you could tell by the aroma that it was going to be delicious and it was! 10/10.

  • Hi Jamie..im ur avid fans since i learned how to cook.please give me heart on my comment..i. always watching all of ur vlog..love U.more power.��

  • I was watching this thinking “man these are a lot of veggies to buy for some sauce” and then the ad popped up and I was both releaved to not cook it myself and devastated, because there’s no Tesco where I live

  • Mama can you teach how to make Pizzette Fritte? I would love to learn it with you. Thanks and have a blessed week. God bless you and your family. ������

  • I love Grandma Gina! I made her gnocchi recipe the other night and my family loved it, Can’t wait to make the polenta. I will have to bring some to my mom. Keep on singing Gina. I live in NJ too ❤️

  • Love you Jamie! You always show us how to cook real things at home! Can you let us know what we can use instead of the wine please

  • The sitting down reminds me of the 600 pound life people cooking their food. �� But I’m so hyped about this recipe, the variety of veggies. Mmmmmm.

  • Mamma Mia! Grandma Gina, you’re a neat operator! I am definitely going to give this Polenta dish a try. It will be a first for me. Love ya!

  • Das sieht super lecker aus, hab mich bisher noch nicht an Polenta ran getraut, nun werde ich es bald mal ausprobieren, dank dieser tollen Anleitung ��!

  • I am so enjoying this new series, Jamie Oliver has always been a winner for the home cook. Just one question — why are you (Jamie) sitting?

  • I love to watch your videos but most of all I LOVE to listen to you sing even if I don’t know what your singing about. I really hope your family knows what a special mother and grandmother they have. God bless you and your family!

  • CIAO Cara!! Certo doveva essere deliziosa con i funghi presi freschi da tuo Papa’!!
    Spero di fare questo stasera, ho tutto gli ingredienti! Certo quella salsa è favolosa!!
    Buonappetito!
    Ti voglio tanto bene!

  • There were ten of us, 5 girls and 5 boys. We had no chairs and only a few plates, so we took turns at the table, standing while we ate. The youngest went first, 3 at a time, then the next oldest until we came to the oldest 2. Mother washed the plates for the next group to come until all of us had been fed. Many days and nights it was corn meal gravy made with bacon grease, corn meal, and water, for our breakfast, lunch, and supper {dinner for all you northerners). I understand corn meal as a staple, because I had so much of the gravy while growing up, trying to just survive. God bless you Miss Gina. Take care and stay safe.

  • If you want to keep the dish vegetarian just leave out the parmesan. I don’t know if everyone knows that some cheeses like parmesan are not vegetarian.

  • I have to tell you that I enjoy your videos of you cooking at home and Buddy cooking much better than the studio videos!! Please keep doing these videos vs. the sterile studio videos. Thanks!

  • Oggi ho incontrato i video di nonna Gina. Sono innamorata!!! Sono di origine spagnola ma mio marito ha origini italiane!!! Ho sempre vissuto molto con gli italiani e mi identifico molto. Ho imparato a fare un bel brodo e un bel raggu con mia suocera e mi è piaciuto molto vedere i suoi video!!! La signora è una nonna molto carina!!! Sono Lilian Marin (spagnola) Zucchelli (dal marito). Sou de São Paulo, Brasil!!!!��♥️

  • My nonna used to make polenta like this for my family when i was a kid. She used to spread it all out onto a huge wooden cutting board, and we would each sit at one side of the board and eat towards the middle! Such great memories. Thanks for showing the world how to make it!! Love from Toronto, Canada.

  • What a cute lady she’s a blast. Her recipes look so delicious. Will definitely try this and her pasta fagoli. Greetings from Montreal.

  • I am the tomato sauce king, people fight for it…but with kids in my life now, I had to improvise and hide those veggies in there. My recipe is similar to Jamie’s and guess what? The kids dont even know there is veg in there 😉

  • I like him because he is kind, simple and he does not use the toxic sugar. He reminds me of life in Europe where i used to go to college. I miss Europe.

  • This is a national treasure. Actually, this is an international treasure. I’m glad this channel exists.

    The son or daughter who made this channel happen made the world a better place.

  • The baggies actually make a lot of sense!
    If you take out the air they just conform to the shape around them so they save space
    Once thawed you can just clip an edge off to get the sauce out no mess
    You can write the date made so you know when to use it by directly on the container
    They’re in smaller portions so you don’t have to re thaw everything at once and refreeze entirely
    Thawing a little at a time is more efficient
    Also who doesn’t have sandwich bags and who can find all the lids to smaller containers if you even have them in the first place

    Etcetcetc
    It makes sense my dudes

  • She is my dream Mother and Grandma. Love to watch her cook. Listen to her talk and sing. The little song in the beginning is so sweet. Every meal we have made is so delicious. I call her MaMa Gina. Love her so much❤️

  • omg, I love you sooner much auntie Gina. Even though I don’t want to watch you cook, I’m drawn to watching you to make me smile. God only gives us one in a lifetime and it’s you. God bless you.

  • Oh my god! We’ve just left the table…it is the best tomato sauce I’ve ever had. It’s gorgeous! I’ll use it in a lot of preparations. Cheers from Brazil

  • One thing people can’t stand about Jamie is his absent mind when making things on TV.

    He uses way too many ingredients which living in the UK this is very expensive even just for a simple meal. He is out of touch with the common man that’s probably why his restaurants & tv career is dwindling.

    I’m sorry but this is true & I hope jamie grows up a bit and stops pretending things are “cheap & simple”

  • Don’t know how I missed this one…but a nice treat to find one I haven’t seen. I’ve never had polenta, but this looks like something I will definitely try. I don’t eat meat so this is perfetto 😉 And if Gina’s father liked it, it must be good! x

  • Dear grandma, Thank you for the Polenta dish.
    I love you so much. I like to see you also.
    May God bless you. Mother Mary will protect you. God bless you.

  • Why would you sit down to cut anything??? It’s completely obtuse to get your balance with your knife. Is there a possible health problem?

  • This just seems like regular tomato sauce, I’m not sure sure how it’s “Veggie Packed” any more so than normal. Looks like a decent recipe though.

  • Dear Grandma Gina, Thank you for one more wonderful recipe. You make a real food�� and you have nice voice and I love your talking too. Bon appetite to you and many thanks������

  • I sure do love listening to you and watching you prepare the meals. God Bless You. I feel like I’m with my grandmothers and I’m a little girl again.