Parmesan Polenta with Roasted Vegetables
Preheat the oven to 425 (220C) degrees.
On a large rimmed baking sheet, combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil, and salt.
Roast until beginning to soften and turn brown 20-25 minutes.
Remove the roasted vegetables from the oven and stir in the garlic, chili, thyme, and balsamic vinegar.
Bring 4 cups of water to a boil in a heavy-duty saucepan 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, olive oil, and additional salt to taste if needed.
Add the roasted vegetables on top of the polenta and serve.
- Amount Per Serving
- Calories from Fat
- % Daily Value *
- Total Fat 24.1g38%
- Saturated Fat 4.2g22%
- Trans Fat g
- Cholesterol 5mg2%
- Sodium 202mg9%
- Potassium 678mg20%
- Total Carbohydrate 43.4g15%
- Dietary Fiber 8.2g33%
- Sugars 12.1g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $2.39
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: familystylefood.com
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