Roasted Veggies With Polenta My Way

Jo Zimny

By
@EmilyJo

This recipe was inspired by Giada Delaurentis but I have changed some of the ingredients to accommodate what I had on hand in my kitchen. A combination of your favorite veggies is all you need to prepare. The polenta is so creamy and delicious. I also added some extra ingredients to it as well.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

1 Hr

Ingredients

FOR THE VEGGIES:

1
14.5 oz can fire roasted tomatoes in adobo sauce
3 c
cleaned and split brussels sprouts
3 large
carrots cut in thin slices
1 large
red onion chopped into small dices
3 clove
garlic pressed
1/4 c
olive oil
1 tsp
kosher salt
1 tsp
fresh cracked black pepper
2 tsp
fresh oregano
2 c
green beans cleaned and cut in medium pieces
1/2 bunch
asparagus cut into pieces

FOR THE POLENTA;

3 c
chicken broth, low salt
3/4 c
yellow corn meal
1/3 large
red onion diced
6 clove
garlic pressed
1 Tbsp
olive oil
salt and pepper to taste
2 Tbsp
creamer (i used plain coconut)
2 Tbsp
earth balance margarine
1/2 c
grated romano cheese
6 slice
pepperoncini peppers (or other mild pepper)
2 large
roasted red peppers in water (minced)

Directions Step-By-Step

1
FOR THE VEGGIES:
Preheat oven to 400'F.
2
Pour the canned fire roasted tomatoes into a 9x9 inch casserole dish and cover the bottom evenly with the tomatoes.
3
In a large bowl combine all the veggies and oil and toss to coat. Put the veggies into the 9x9 casserole dish on top of the tomatoes spreading the veggies so that it's even.
4
Cover with tin foil. Cook in your prepared oven for 20 minutes. Then, remove the foil and cook for another 30-40 minutes.
5
FOR THE POLENTA:
6
Heat the chicken broth in a large sauce pan.
7
In a skillet, saute the onion and pepperoncini pepper on medium heat for a few minutes until the onion is transparent, then add the garlic being careful not to burn it.
8
Then add a little of the hot broth to the skillet and mix around, then add it all back into the heated broth.
9
Using a whisk, gradually stir in the polenta mixing as you go so the polenta doesn't clump.
10
About 8 minutes later once the polenta is thick and creamy add the minced red pepper and give it a good stir. Remove from the heat.
11
Add the margarine and cream and stir around. Then add the cheese. Whip it up with the whisk.
12
Serve this with your roasted veggies.
13
Enjoy.

About this Recipe

Regional Style: Italian
Other Tag: Healthy