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Polenta with Roasted Vegetables

Tasty Tomatoes

Tomatoes offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

4 reviews

6 ratings - Click to rate

Roasting brings out the natural sweetness of the vegetables in this unique tomato sauce served over polenta for a change. From eatbetteramerica.

Prep Time:30 min

Start to Finish:1 hr

makes:6 servings

Tomato Sauce
1	medium yellow or 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	package (8 oz) whole mushrooms, quartered
4	cloves garlic, finely chopped
2	tablespoons olive oil
1/2	teaspoon coarse salt (kosher or sea salt)
1/4	teaspoon crushed red pepper
2	cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
Polenta
1	cup yellow cornmeal
3/4	cup water
3 1/4	cups boiling water
1	teaspoon coarse salt (kosher or sea salt)

1.	Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper. Toss to coat evenly.
2.	Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes; stir.
3.	Meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 teaspoon salt. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
4.	Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Serve tomato sauce over polenta.
High Altitude (3500-6500 ft): After stirring in tomatoes, bake 20 to 25 minutes.

Nutritional Information

1 Serving: Calories 190 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 680mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 7g); Protein 5g % Daily Value*: Vitamin A 8%; Vitamin C 45%; Calcium 6%; Iron 15% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

4 Reviews

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Polenta

Thanks for this deeelish recipe. I think the trick to polenta is to cook it forever lol well at least 35 mins works for me.
Posted at 11:21 PM on August 12 2009 by blonde5008

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Easy and Fantastic

This is a delicious recipe- exactly as is! Well I did omit the zucchini, but it is amazing! One word to those wondering why the instructions for the polenta seem weird. Basically it's 4 cups of water to 1 cup of corn meal, but the reason they have you add a little bit of the cold water to the corn meal first is to help keep it from clumping up. I learned this the hard way, b/c I ignored the directions and just boiled all the water and added the cornmeal in one dump. To remedy my clumps I just used a hand-held electric mixer with a whisk attachment and stirred constantly for the duration of the polenta cooking, and it turned out great.
Posted at 2:23 PM on May 29 2009 by kdtrumpet

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YUM

this was a big hit what a light and refreshing meal.
Posted at 8:23 AM on May 19 2008 by misled

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Great recipe!

I still haven't mastered polenta, but the roasted veggie combo was great. I made the full recipe for my boyfriend and I and mixed the leftover veggies with whole wheat spaghetti the next night. Loved it!
Posted at 9:30 AM on March 31 2008 by stansey