Roasted Vegetables with Creamy Polenta
Ingredients
The roasted vegetables
-
1
unit
eggplant
-
1
unit
zucchini
-
1
unit
yellow squash
-
3
unit
Roma tomatoes
-
½
unit
red onion
-
to taste
unit
olive oil
-
to taste
unit
salt
-
to taste
unit
pepper
-
to taste
unit
Italian seasoning
The polenta
-
1 ¾
cups
yellow cornmeal
-
6
cups
water
-
2
tsp
salt
-
to taste
unit
butter
-
to taste
unit
Parmesan cheese
Instructions
- Chop all the vegetables into similar sizes.
- Place the chopped vegetables in a Pyrex dish and drizzle with olive oil, then season with salt, pepper, and Italian seasoning.
- Mix the vegetables to ensure they are well coated.
- Roast the vegetables in a 400°F oven for about 15-20 minutes, stirring occasionally until tender.
- In a pot, bring water to a boil and add salt.
- Whisk in the polenta and reduce heat to low, cooking until thickened, stirring often for about 20 minutes.
- Remove from heat and stir in butter and Parmesan cheese if desired.
- Serve the creamy polenta with the roasted vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
12g
Total carbohydrates
45g
Total protein
8g
Sodium
500mg
Cholesterol
10mg
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