Cheesy Soft Polenta With Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To save time measuring, use four individual packets of plain instant grits, such as Quaker Original Flavor Instant Grits. Ingredients:
2 onions |
2 yellow squash (about 1/2 pound) |
2 zucchini (about 1/2 pound) |
1 large red bell pepper, cut into 1-inch pieces |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
2 cups water |
1 1/3 cups instant grits |
3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese |
1/4 cup evaporated fat-free milk |
2 tablespoons yogurt-based spread (such as brummel & brown) |
1 teaspoon ground cumin |
1 teaspoon worcestershire sauce |
3/4 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
Directions:
1. Preheat oven to 450°.
2. Cut onions into eighths; separate layers. Cut yellow squash and zucchini in half lengthwise; cut each half into 2-inch pieces.
3. Place onion, squash, zucchini, bell pepper, olive oil, salt, and black pepper in a large bowl; toss well. Arrange vegetable mixture on a large baking sheet; coat vegetables with cooking spray. Bake vegetables at 450°, stirring twice, 12 to 14 minutes or until tender.
4. Bring water to a boil in a saucepan over high heat. Stir in grits, and remove from heat. Stir in cheese and remaining ingredients. Cover and keep warm.
5. Spoon grits onto plates, and top with vegetables.
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