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Polenta with Roasted Vegetables

Polenta with Roasted Vegetables
Recipe Tip
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.

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Based on 7 ratings

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
1medium yellow or green bell pepper, cut into 1-inch pieces
1medium onion, cut into thin wedges
1medium zucchini, halved lengthwise, cut into 1-inch pieces
1package (8 oz) whole mushrooms, quartered
4cloves garlic, finely chopped
2tablespoons olive oil
1/2teaspoon coarse salt (kosher or sea salt)
1/4teaspoon crushed red pepper
2cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
Polenta
1cup yellow cornmeal
3/4cup water
3 1/4cups boiling water
1teaspoon 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 Percent 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 
*Percent Daily Values are based on a 2,000 calorie diet.
 
6 Reviews

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Posted at 10:17 AM on November 23 2011 by mrschef
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Posted at 10:16 AM on November 23 2011 by Jeanie at EatBetterAmerica
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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
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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
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