Creamy Polenta With Roasted Vegetables Recipe

Name: Creamy Polenta With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh asparagus spears; 2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups); 1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups); Cooking spray; 1 teaspoon olive oil; 1 teaspoon minced garlic; 1/8 teaspoon salt; 1 3/4 cups fat-free milk; 1/2 cup yellow cornmeal; 1/4 teaspoon salt; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon sugar; 2 tablespoons grated fresh Parmesan cheese; Freshly ground black pepper (optional)

Servings: persons

1/2 pound fresh asparagus spears
2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups)
1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups)
Cooking spray
1 teaspoon olive oil
1 teaspoon minced garlic
1/8 teaspoon salt
1 3/4 cups fat-free milk
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 1/2 tablespoons red wine vinegar
1/2 teaspoon sugar
2 tablespoons grated fresh Parmesan cheese
Freshly ground black pepper (optional)

1
Preheat oven to 475u00b0.
2
Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated. Bake at 475u00b0 for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.
3
Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.
4
Immediately spoon cornmeal mixture onto 3 individual serving plates. Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture. Sprinkle evenly with cheese; sprinkle with pepper, if desired.

164

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 14 ingredients. The key ingredients include: 1/2 pound fresh asparagus spears, 2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups), 1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups), Cooking spray, and more.

Yes, Creamy 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.

Creamy Polenta With Roasted Vegetables

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