Cheesy Soft Polenta With Roasted Vegetables Recipe

Name: Cheesy Soft Polenta With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions; 2 yellow squash (about 1/2 pound); 2 zucchini (about 1/2 pound); 1 large red bell pepper, cut into 1-inch pieces; 2 teaspoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; Cooking spray; 2 cups water; 1 1/3 cups instant grits; 3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese; 1/4 cup evaporated fat-free milk; 2 tablespoons yogurt-based spread (such as Brummel & Brown); 1 teaspoon ground cumin; 1 teaspoon Worcestershire sauce; 3/4 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper

Servings: persons

2 onions
2 yellow squash (about 1/2 pound)
2 zucchini (about 1/2 pound)
1 large red bell pepper, cut into 1-inch pieces
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 cups water
1 1/3 cups instant grits
3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
1/4 cup evaporated fat-free milk
2 tablespoons yogurt-based spread (such as Brummel & Brown)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper

1
Preheat oven to 450u00b0.
2
Cut onions into eighths; separate layers. Cut yellow squash and zucchini in half lengthwise; cut each half into 2-inch pieces.
3
Place onion, squash, zucchini, bell pepper, olive oil, salt, and black pepper in a large bowl; toss well. Arrange vegetable mixture on a large baking sheet; coat vegetables with cooking spray. Bake vegetables at 450u00b0, stirring twice, 12 to 14 minutes or until tender.
4
Bring water to a boil in a saucepan over high heat. Stir in grits, and remove from heat. Stir in cheese and remaining ingredients. Cover and keep warm.
5
Spoon grits onto plates, and top with vegetables.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 onions, 2 yellow squash (about 1/2 pound), 2 zucchini (about 1/2 pound), 1 large red bell pepper, cut into 1-inch pieces, and more.

Yes, Cheesy Soft Polenta With Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Soft Polenta With Roasted Vegetables

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