Polenta And Vegetables With Roasted Red Pepper Sauce

217 faves
More from this source
Self Magazine


Add a comment


1 cup uncooked instant polenta

2/3 cup grated Parmesan, divided

1/8-1/4 teaspoon cayenne pepper

Vegetable oil cooking spray

2 cloves garlic, chopped

2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried

1/4 cup fresh lemon juice

1 tablespoon olive oil

8 asparagus stalks, ends trimmed

8 scallions, trimmed

2 small Japanese or Italian eggplants, trimmed and halved

1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices

1 cup cherry tomatoes

1 jar (12 oz) prepared roasted red peppers, drained

1/3 cup vegetable (or chicken) broth

1 large clove garlic, chopped

3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)

1 tablespoon balsamic vinegar

You might also like

Creamy Polenta With Roasted Cherry Tomatoes And...
The Year In Food
Polenta Cake With Honey-Roasted Figs
The Year In Food
Parmesan Polenta With Eggs And Roasted Mushrooms
The Kitchn
Crispy Fried Polenta W/ Baby Kale & Slow Roaste...
Veggie Num Num
Pan-Roasted Veal With Rosemary And Garlic
Real Simple
Crisp Polenta With Roasted Cherry Tomatoes
Food & Wine
Roasted Broccolini Over Spinach Parmesan Polenta
One Hungry Mama
Herbed Cod With Polenta And Roasted Tomatoes
The Naptime Chef
Homemade Sundried Tomato & Pine Nut Seitan Saus...
Veggie Num Num
Roasted Vegetarian Sausages W/ Soft Creamy Polenta
Veggie Num Num