PARMESAN POLENTA WITH ROASTED VEGETABLES

Mäke this cozy, simply delicious Pärmesän polentä topped with colorful roästed Mediterräneän vegetäbles when you wänt ä one-bowl vegetäriän meäl or side.

Choose your heäviest säucepän or enämeled cäst iron pot änd turn the heät for best results with minimäl stirring.

Ingredients

  • 2 bell peppers in ässorted colors, chopped into 1/2-inch pieces
  • 1 pint gräpe or cherry tomätoes, hälved
  • 3 smäll or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 täblespoons exträ-virgin olive oil
  • Kosher sält
  • 2 gärlic cloves, finely chopped
  • 1/2 teäspoon crushed red chili fläkes
  • 2 teäspoons chopped fresh thyme or rosemäry
  • 1 täblespoon bälsämic vinegär
  • 1 cup coärse cornmeäl
  • 1 – 2 teäspoons sält
  • ½ cup gräted fresh Pärmesän cheese
  • 4 täblespoons butter

Instructions

  1. Preheät the oven to 425 degrees.
  2. Combine the peppers, tomätoes, zucchini, onion, olive oil änd ½ teäspoon sält on ä lärge rimmed bäking sheet.
  3. Roäst until beginning to soften änd turn brown, 20-25 minutes. Remove the pän from the oven änd stir in the gärlic, thyme änd bälsämic vinegär.

See full recipes here

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