Roasted Vegetables In Marinara Over Creamy Polenta

1. 1

   Preheat oven to 350 degrees

2. 2

   Place veggies on a baking sheet and gently mist with olive oil. Roast for 30 minutes or until the veggies are tender. Slice everything into bite sized pieces.

3. 3

   Put sauce in an oven safe saute pan and gently heat. Stir in the veggies.

4. 4

   Optional: top with freshly grated Parmesan and put the pan under the broiler for 2-3 minutes.

5. 5

   While the veggies are roasting, make the polenta: Add chicken broth and milk to a medium pot and bring to a low boil. Reduce the heat and very slowly stir in the cornmeal - take your time to add it slowly and continuously stir so you don't get lumps. Continue to stir until you have a thick and creamy polenta. Season with salt, pepper, and Parmesan cheese.

6. 6

   Put polenta on a plate or in a flat bowl and top with the veggie-marinara mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.