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Roasted Veggies With Polenta My Way
photo of Roasted Veggies With Polenta My Way Recipe
FOR THE VEGGIES:
14.5 oz can fire roasted tomatoes in adobo sauce
cleaned and split brussels sprouts
carrots cut in thin slices
red onion chopped into small dices
fresh cracked black pepper
green beans cleaned and cut in medium pieces
asparagus cut into pieces
FOR THE POLENTA;
chicken broth, low salt
red onion diced
creamer (i used plain coconut)
earth balance margarine
grated romano cheese
pepperoncini peppers (or other mild pepper)
roasted red peppers in water (minced)
How to Make Roasted Veggies With Polenta My Way
1FOR THE VEGGIES:
Preheat oven to 400'F.
2Pour the canned fire roasted tomatoes into a 9x9 inch casserole dish and cover the bottom evenly with the tomatoes.
3In 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.
4Cover with tin foil. Cook in your prepared oven for 20 minutes. Then, remove the foil and cook for another 30-40 minutes.
6Heat the chicken broth in a large sauce pan.
7In 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.
8Then add a little of the hot broth to the skillet and mix around, then add it all back into the heated broth.
9Using a whisk, gradually stir in the polenta mixing as you go so the polenta doesn't clump.
10About 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.
11Add the margarine and cream and stir around. Then add the cheese. Whip it up with the whisk.
12Serve this with your roasted veggies.
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About Roasted Veggies With Polenta My Way
Posted: Fri, Sep 3, 2010