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Photo of Roasted vegetables over polenta by WW

Roasted vegetables over polenta

6
Points®
Total Time
1 hr 25 min
Prep
30 min
Cook
55 min
Serves
6
Difficulty
Moderate
Curl up on the couch with this warm Mediterranean-inspired bowl of goodness. Perfect for colder nights, creamy polenta is the star of this dish topped with an incredible roasted vegetable medley. Only 30 minutes of active prep time and you have this savory one-bowl dish on the table in about 1 1/2 hours. Adjust the vegetables to suit your taste buds. Make a spring medley with asparagus, carrots and fennel or add deep winter flavor with beets, Brussels sprouts and butternut squash. Heartier vegetables may take longer to roast so make sure to put similarly dense vegetables on the same baking sheet. As long as you’re chopping, double the vegetables and use them in an omelet for another meal.

Ingredients

Cooking spray

5 spray(s), Vegetable Mixture

Red bell pepper

3 medium, cut into large chunks

Portabella mushrooms

½ pound(s), baby-variety, wiped clean, cut into large chunks

Uncooked zucchini

1 medium, ends trimmed, cut into large chunks

Eggplant

1 medium, peeled, ends trimmed, cut into large chunks

Frozen pearl onion

1½ cup(s), or 12 fresh pearl onions

Olive oil

2 Tbsp, divided

Kosher salt

1 tsp, divided

Grape tomatoes

2 cup(s), halved

Garlic

3 large clove(s), minced

Basil

2 Tbsp, fresh, cut into fine ribbons*

Fresh parsley

2 Tbsp, fresh, minced Polenta

Vegetable broth

1 cup(s)

Whole milk

1 cup(s)

Bay leaf

1 leaf/leaves

Uncooked unenriched white cornmeal

½ cup(s)

Grated Parmesan cheese

¾ cup(s), Pecorino Romano suggested

Kosher salt

¾ tsp

Fresh thyme

1 tsp, for garnish

Instructions

  1. Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.
  2. Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.
  3. Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.
  4. When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.
  5. Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.
  6. Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.

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