Parmesan Polenta With Roasted Vegetables is a vegetarian dish which is basically a delicious bowl of porridge that can be eaten for dinner. With some large amounts of colorful balsamic roasted vegetables served above. and this is really good. really, you need to try it.
You know when the last days of summer look different, starting with the first step outside in the morning.
INGREDIENTS:
- 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
- 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
- 1 pint grape or cherry tomatoes, halved
- 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
- ½ red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 garlic cloves, finely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 teaspoons chopped fresh thyme or rosemary
- 1 tablespoon balsamic vinegar
- 1 cup coarse cornmeal
- 1 – 2 teaspoons salt
- ½ cup grated fresh Parmesan cheese
- 4 tablespoons butter
INSTRUCTIONS:
- Preheat the oven to 425 degrees.
- Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Next, roast until it begins to soften and turn into chocolate, wait for 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
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