Polenta With Roasted Vegetables |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great, hearty, and easy vegetarian dish stolen directly from Eat Better America. Even my 18 month old likes it, so you know it's a keeper! Ingredients:
1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces |
1 medium onion, cut into thin wedges |
1 medium zucchini, halved lengthwise, cut into 1-inch pieces |
1 (8 ounce) package whole mushrooms, quartered |
4 garlic cloves, finely chopped |
2 tablespoons olive oil |
1/2 teaspoon coarse salt (kosher or sea salt) |
1/4 teaspoon crushed red pepper flakes |
30 ounces muir glen organic fire roasted diced tomatoes, undrained |
1 cup yellow cornmeal |
3/4 cup water |
3 1/4 cups boiling water |
1 teaspoon coarse salt (kosher or sea salt) |
Directions:
1. Heat oven to 450°F In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper. Toss to coat evenly. Bake 15 minutes, stirring once halfway through baking.
2. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes; stir.
3. Meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 teaspoon salt. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
4. Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Serve tomato sauce over polenta.
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