Name: Roasted vegetables with polenta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 6 Cups Vegetables: sweet green peppers large diced, zucchini sliced, mushrooms quartered, yellow squash sliced, red onions sliced, tomatoes large diced; ¼ Cup Plus 1 tablespoon Olive oil; ¼ teaspoon Plus ½ teaspoon Sea salt; ½ tablespoon Garlic, minced; ½ teaspoon Crushed red pepper chili flakes; 2 Cups Milk, skim; 2 Cups Vegetable stock, divided; 1 Cup Cornmeal, yellow; 1 tablespoon Fresh basil, chopped; 1 Cup Parmesan cheese, shredded, divided; 2 Cups Mixed baby greens

Ingredients

6 Cups Vegetables: sweet green peppers large diced, zucchini sliced, mushrooms quartered, yellow squash sliced, red onions sliced, tomatoes large diced
¼ Cup Plus 1 tablespoon Olive oil
¼ teaspoon Plus ½ teaspoon Sea salt
½ tablespoon Garlic, minced
½ teaspoon Crushed red pepper chili flakes
2 Cups Milk, skim
2 Cups Vegetable stock, divided
1 Cup Cornmeal, yellow
1 tablespoon Fresh basil, chopped
1 Cup Parmesan cheese, shredded, divided
2 Cups Mixed baby greens

Preparation

Preparation15 min

Cook time40 min

Preheat oven to 375°. In a large bowl combine the vegetables with ¼ cup of the olive oil and ¼ teaspoon of the sea salt.
Toss well to evenly coat, then add the vegetables to a 9×13 roasting pan. Roast in oven, uncovered for about 15 minutes, the stir once and return to oven, continue to roast for another 15 minutes or until al dente, or crisp but not over cooked.
Meanwhile, to prepare the polenta heat the 1 tablespoon of olive oil in a large sauce pan over medium heat.
Then add the garlic and red chili pepper flakes and saute for about a minute or two, stirring often. Stir in the milk and 1 cup of vegetable stock, and bring to just under a boil.
The liquid will steam up just a bit, but will not be boiling. While the garlic / stock / milk mixture is simmering combine the remaining 1 cup of vegetable stock with the corn meal and stir together well to a smooth paste.
Slowly add the cornmeal mixture to the hot milk mixture, stirring constantly. Bring this to a boil, and then reduce heat to low. Cook this uncovered for about 10 minutes, or until the mixture has thickened, stir frequently.
Fold in the fresh chopped basil, and ½ cup of the shredded parmesan cheese along with the remaining ½ teaspoon of sea salt.
To serve, spoon the warm polenta into a serving plate or bowl, then top with the roasted vegetables, then garnish with the remaining parmesan cheese and mixed baby greens.
Optional: Pour the warm polenta into a greased sheet pan and smooth the mixture evenly into the pan. Allow to cool to room temperature and set up, then cut into portions, such as squares, or cut out rounds with a mold, then serve as above.