Creamy Polenta with Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1/2 pound fresh asparagus spears |
2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups) |
1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups) |
cooking spray |
1 teaspoon olive oil |
1 teaspoon minced garlic |
1/8 teaspoon salt |
1 3/4 cups fat-free milk |
1/2 cup yellow cornmeal |
1/4 teaspoon salt |
1 1/2 tablespoons red wine vinegar |
1/2 teaspoon sugar |
2 tablespoons grated fresh parmesan cheese |
freshly ground black pepper (optional) |
Directions:
1. Preheat oven to 475°.
2. Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated. Bake at 475° for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.
3. Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.
4. Immediately spoon cornmeal mixture onto 3 individual serving plates. Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture. Sprinkle evenly with cheese; sprinkle with pepper, if desired.
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