Parmesan Polenta with Roasted Vegetables
Ingredients
Instructions
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Roasted Vegetables
Preheat the oven to 425 (220C) degrees.
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On a large rimmed baking sheet, combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil, and salt.
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Roast until beginning to soften and turn brown 20-25 minutes.
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Remove the roasted vegetables from the oven and stir in the garlic, chili, thyme, and balsamic vinegar.
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Polenta
Bring 4 cups of water to a boil in a heavy-duty saucepan or small Dutch oven.
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Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time.
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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.
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When it's done remove from the heat and stir in the cheese, olive oil, and additional salt to taste if needed.
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Add the roasted vegetables on top of the polenta and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 24.1g38%
- Saturated Fat 4.2g22%
- Cholesterol 5mg2%
- Sodium 202mg9%
- Potassium 678mg20%
- Total Carbohydrate 43.4g15%
- Dietary Fiber 8.2g33%
- Sugars 12.1g
- Protein 8.2g17%
- Calcium 8 mg
- Iron 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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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