Cheesy Polenta with Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes. Ingredients:
olive oil cooking spray |
3 pounds eggplant, cut into 1/4-inch-thick slices |
4 large bell peppers, cut into wedges |
3 zucchini, cut into 1/4-inch-thick rounds |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 1/2 cups low-sodium chicken broth |
2 1/2 cups water |
1 1/2 cups instant polenta |
1/4 cup crumbled goat cheese |
4 tablespoons grated parmesan cheese, divided |
12 fresh basil leaves |
Directions:
1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3–4 minutes per side or until golden. Transfer to plate; set aside.
2. Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.
3. Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.
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