Roasted vegetables over polenta
8
Points®
Total time: 1 hr 25 min • Prep: 30 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
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)
Red bell pepper(s)
3 medium
Portobello mushroom(s)
0.5 pound(s)
Uncooked zucchini
1 medium
Eggplant(s)
1 medium
Frozen pearl onion(s)
1.5 cup(s)
Olive oil
2 Tbsp
Kosher salt
1 tsp
Grape tomatoes
2 cup(s)
Garlic
3 large clove(s)
Basil
2 Tbsp
Fresh parsley
2 Tbsp
Vegetable broth
1 cup(s)
Whole milk
1 cup(s)
Bay leaf
1 leaf/leaves
Uncooked unenriched white cornmeal
0.5 cup(s)
Grated Parmesan cheese
0.75 cup(s)
Kosher salt
0.75 tsp
Fresh thyme
1 tsp
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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