Polenta with Roasted Vegetables

 

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

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.