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Roasted Vegetables with Parmesan Cheddar Polenta


Serves: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

You can roast a wide variety of vegetables for this vegetarian dish including zucchini, tomatoes, corn, etc. Dry polenta (cormeal type of grain) is usually found in the baking aisle near the cornmeal.

Ingredients

1 cup polenta, dry, uncooked

1 pound asparagus

1/2 pound mushrooms, Crimini or button or combo

1 pepper(s), bell, red, yellow, or green

1 onion(s), red

1 zucchini(s)

cup parmesan cheese, grated

2 tablespoons olive oil

1/2 teaspoon salt

1/4 cup basil, fresh

1 cup cheese, cheddar, light, shredded, shredded

Preparation

Preheat the oven to 500 degrees. To roast the vegetables, place foil over a large baking sheet. Remove the tough ends from the asparagus and cut into 2 inch pieces. Remove the core from the pepper and cut into 2 inch pieces, slice the mushrooms into quarter inch slices. Remove the skin from the onion but don't remove the end root part. Slice the onion into 8 pieces. Cut the ends from the zucchini and cut into quarter inch wide strips lengthwise and then cut the strips in half. Place the vegetables in a large bowl. Add oil and salt and toss well. Spread out the vegetables on the baking sheet. Place in the center of the oven rack for about 8- 10 minutes. While the veggies are roasting, make the polenta. To make the polenta, bring 3 cups of water to a boil, using a medium sauce pan. In a small bowl, combine the polenta with 1 cup of cold water and mix well. Once the pot of water is boiling, slowly add the wet polenta stirring as you combine to avoid lumps. Cook for about 5 minutes until water is fully absorbed, stirring occasionally. Stir in the parmesan, then add the cheddar at the end and stir lightly. Serve the vegetables on top of the polenta. Top with fresh chopped basil if desired.

Nutrition

Per Serving About: 390 calories, 16 g fat, 5 g saturated fat, 16 g protein, 46 g carbohydrates, 9 g dietary fiber, 830 mg sodium


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