Polenta With Roasted Vegetables Recipe

Name: Polenta With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces; 1 medium onion, cut into thin wedges; 1 medium zucchini, halved lengthwise, cut into 1-inch pieces; 1 (8 ounce) package whole mushrooms, quartered; 4 garlic cloves, finely chopped; 2 tablespoons olive oil; ½ teaspoon coarse salt (kosher or sea salt); ¼ teaspoon crushed red pepper flakes; 30 ounces muir glen organic fire roasted diced tomatoes, undrained; 1 cup yellow cornmeal; ¾ cup water; 3 ¼ cups boiling water; 1 teaspoon coarse salt (kosher or sea salt)

Servings: persons

1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium zucchini, halved lengthwise, cut into 1-inch pieces
1 (8 ounce) package whole mushrooms, quartered
4 garlic cloves, finely chopped
2 tablespoons olive oil
½ teaspoon coarse salt (kosher or sea salt)
¼ teaspoon crushed red pepper flakes
30 ounces muir glen organic fire roasted diced tomatoes, undrained
1 cup yellow cornmeal
¾ cup water
3 ¼ cups boiling water
1 teaspoon coarse salt (kosher or sea salt)

1
Heat oven to 450F In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic.
2
Drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper.
3
Toss to coat evenly.
4
Bake 15 minutes, stirring once halfway through baking.
5
Add tomatoes; stir.
6
Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated.
7
Let stand 5 minutes; stir.
8
Meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water.
9
Stir in 3 1/4 cups boiling water and 1 teaspoon salt.
10
Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
11
Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat.
12
Stir until smooth.
13
Serve tomato sauce over polenta.

2052

kcal

Calories

203

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 13 ingredients. The key ingredients include: 1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces, 1 medium onion, cut into thin wedges, 1 medium zucchini, halved lengthwise, cut into 1-inch pieces, 1 (8 ounce) package whole mushrooms, quartered, and more.

Yes, 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.

Polenta With Roasted Vegetables

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