Parmesan Pepper Polenta With Roasted Tomatoes Recipe

Name: Parmesan Pepper Polenta With Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pints grape tomatoes; 1/2 cup (1/4-inch) julienne-cut yellow bell pepper; 6 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1 1/2 teaspoons chopped fresh thyme; 1/4 teaspoon salt; 2 teaspoons olive oil; 1 tablespoon red wine vinegar; 1 (14-ounce) can vegetable broth; 2 1/4 cups water, divided; 1 1/2 cups yellow cornmeal; 3/4 cup half-and-half; 3/4 cup (3 ounces) grated fresh Parmesan cheese; 1 teaspoon black pepper; 1/4 teaspoon salt

Servings: persons

3 pints grape tomatoes
1/2 cup (1/4-inch) julienne-cut yellow bell pepper
6 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
2 teaspoons olive oil
1 tablespoon red wine vinegar
1 (14-ounce) can vegetable broth
2 1/4 cups water, divided
1 1/2 cups yellow cornmeal
3/4 cup half-and-half
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 teaspoon black pepper
1/4 teaspoon salt

1
Preheat oven to 425u00b0.
2
Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan. Bake at 425u00b0 for 15 minutes or until vegetables are tender and begin to brown. Drizzle with vinegar, tossing to coat.
3
Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.
4
Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.

434

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 15 ingredients. The key ingredients include: 3 pints grape tomatoes, 1/2 cup (1/4-inch) julienne-cut yellow bell pepper, 6 garlic cloves, minced, 2 tablespoons chopped fresh parsley, and more.

Yes, Parmesan Pepper Polenta With Roasted Tomatoes falls under the Soups & Stews 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.

Parmesan Pepper Polenta With Roasted Tomatoes

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