Directions:
- Preheat oven to 425°.
- Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan. Bake at 425° for 15 minutes or until vegetables are tender and begin to brown. Drizzle with vinegar, tossing to coat.
- Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.
- Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.87 Kcal (1289 kJ) | ||
| Calories from fat | 81.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 14% | |
|---|---|---|---|
| Cholesterol | 17.23mg | 6% | |
| Sodium | 358.41mg | 15% | |
| Potassium | 198.09mg | 4% | |
| Total Carbs | 51.93g | 17% | |
| Sugars | 11.93g | 48% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 6.07g | 12% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 110.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 63.53 Kcal (266 kJ) | ||
| Calories from fat | 16.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 14% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 6% | |
| Sodium | 73.96mg | 15% | |
| Potassium | 40.88mg | 4% | |
| Total Carbs | 10.72g | 17% | |
| Sugars | 2.46g | 48% | |
| Dietary Fiber | 0.6g | 12% | |
| Protein | 1.25g | 12% | |
| Vitamin C | 0.8mg | 7% | |
| Iron | 0.3mg | 8% | |
| Calcium | 22.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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