Polenta And Vegetables With Roasted Red Pepper Sauce Recipe

Name: Polenta And Vegetables With Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked instant polenta; 2/3 cup grated Parmesan, divided; 1/8-1/4 teaspoon cayenne pepper; Vegetable oil cooking spray; 2 cloves garlic, chopped; 2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried; cup fresh lemon juice; 1 tablespoon olive oil; 8 asparagus stalks, ends trimmed; 8 scallions, trimmed; 2 small Japanese or Italian eggplants, trimmed and halved; 1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices; 1 cup cherry tomatoes; 1 jar (12 ounces) prepared roasted red peppers, drained; 1/3 cup vegetable (or chicken) broth; 1 large clove garlic, chopped; 3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish); 1 tablespoon balsamic vinegar

Servings: persons

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
1 cup cherry tomatoes
1 jar (12 ounces) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

1
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

225

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: 1 cup uncooked instant polenta, 2/3 cup grated Parmesan, divided, 1/8-1/4 teaspoon cayenne pepper, Vegetable oil cooking spray, and more.

Yes, Polenta And Vegetables With Roasted Red Pepper Sauce falls under the General 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.

Polenta And Vegetables With Roasted Red Pepper Sauce

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