Roasted Vegetable Polenta

August 24, 2017

Roasted Vegetable Polenta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Roasted Vegetable Polenta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Roasted Vegetables
Garlic Polenta
Servings: Servings
Instructions
Roasted Vegetables
  1. Heat the oven to 450 degrees F.
  2. Place eggplant, summer squash, bell peppers, onion, jalapeño, and garlic in a large mixing bowl. Drizzle the olive oil, salt, and pepper on the vegetables and use a large spoon to toss the vegetables until they are evenly coated with oil and seasonings.
  3. Divide the seasoned vegetables between two large baking sheets and spread them evenly on the sheets. Roast the vegetables for 30-40 minutes, tossing halfway through. Remove the roasted vegetables from the oven and set them aside.
Garlic Polenta
  1. Heat the vegetable stock and chopped garlic in a large pot over high heat. Once the stock comes to a boil, reduce it to a simmer. Using a whisk, slowly add the polenta to the pot. Once all of the polenta is whisked into the vegetable stock, add the salt and pepper and use a wooden spoon to continuously stir the polenta for five minutes, until it is thick and creamy. Remove it from the heat and stir in the butter and parmesan.
  2. Divide the polenta between four bowls. Top each bowl of polenta with a generous portion of roasted vegetables. Serve hot.
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