Creamy Polenta With Roasted Vegetables

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Oxmoor House


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1/2 pound fresh asparagus spears

2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups)

1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups)

Cooking spray

1 teaspoon olive oil

1 teaspoon minced garlic

1/8 teaspoon salt

1 3/4 cups fat-free milk

1/2 cup yellow cornmeal

1/4 teaspoon salt

1 1/2 tablespoons red wine vinegar

1/2 teaspoon sugar

2 tablespoons grated fresh Parmesan cheese

Freshly ground black pepper (optional)

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