Roasted Veggies With Polenta My Way

1
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.

Rating:

★★★★★ 2 votes

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)

How to Make Roasted Veggies With Polenta My Way

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.

Printable Recipe Card

About Roasted Veggies With Polenta My Way

Regional Style: Italian
Other Tag: Healthy



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