Parmesan Polenta with Roasted Vegetables
Serves 435 mins prep55 mins cook
Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side.
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What you need
Instructions
0 Preheat the oven to 425 (220C) degrees. Roast the vegetables 1 Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and the salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar. Make the polenta 2 Bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste, if needed. Serving 3 Spoon the warm polenta into bowls and put some of the roasted vegetables and the pan juice over each serving. Sprinkle with additional cheese, if you like.View original recipe