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Parmesan Polenta With Roasted Vegetables
In the mood for some delicious comfort food? Parmesan polenta with roasted vegetables combines unique textures and flavors for a delicious main dish. You can also enjoy it on "Meatless Monday," as it's a vegetarian dish.
2 bell peppers, chopped into half-inch pieces
1 small eggplant, cut into one-inch cubes
1 pint cherry or grape tomatoes, halved
3 small zucchini, diced into one-inch chunks
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped finely
½ teaspoon crushed red chili flakes
2 teaspoons fresh rosemary or thyme, chopped
1 cup coarse cornmeal (polenta)
1 tablespoon balsamic vinegar
4 tablespoons butter
½ cup freshly grated parmesan cheese
Preheat oven to 425 degrees Fahrenheit. Toss all chopped veggies with olive oil and ½ teaspoon salt, then place on a rimmed baking sheet. Roast for 20-25 minutes or until vegetables soften and begin to turn brown. Remove pan and add the garlic, chili, rosemary or thyme, and balsamic vinegar. Carefully toss together.
Bring four cups of water to a boil in a small Dutch oven or large heavy-duty saucepan. Add one teaspoon salt and slowly sprinkle in the cornmeal (polenta), whisking constantly. Reduce heat to very low, cover, and simmer for 25-30 minutes or until it begins to pull away from the sides of the pan, stirring occasionally to prevent sticking. Remove from heat and add parmesan cheese, butter, and salt to taste.
Serve the polenta warm, topped with roasted vegetables and their juices. Sprinkle with additional cheese if desired.
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