PREP: 20 minutes ROAST: 15 minutes OVEN: 425°F MAKES 6 servings
6 cups assorted cut-up vegetables (such as asparagus, thickly sliced red sweet peppers, sliced zucchini or red onions, and/or quartered mushrooms)
1⁄4 cup olive oil
1⁄4 teaspoon salt
1 recipe Polenta or one 16-ounce tube refrigerated cooked polenta
Shredded Parmesan cheese
1 Preheat oven to 425°F. In a shallow roasting pan combine vegetables, oil, and salt; toss gently to coat. Roast for 15 to 20 minutes or just until vegetables are tender, stirring once.
2 Meanwhile, prepare Polenta. Or slice refrigerated polenta and heat in a skillet according to package directions.
3 To serve, spoon or arrange Polenta in a shallow bowl. Top with roasted vegetables and sprinkle with cheese.
PER SERVING: 222 cal., 11 g total fat (2 g sat. fat), 4 mg chol., 560 mg sodium, 25 g carb., 4 g fiber, 6 g pro.
In a medium saucepan bring 23⁄4 cups water to boiling. Meanwhile, in a medium bowl combine 1 cup cornmeal, 1 cup cold water, and 1⁄2 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring frequently.
make it vegan
Substitute desired soy cheese for the Parmesan cheese.