Roasted Italian Vegetables With Polenta

More from this source
Almond Board of California


Add a comment


2 medium carrots, sliced 1/2 inch thick

2 medium red potatoes, cut into 1-inch chunks

1 medium red onion, sliced 1/2 inch thick

1/4 cup olive oil

1 Tbs. dried basil

1 medium yam, peeled and cut into 1-inch chunks

1 red bell pepper, sliced 1/2 inch wide

1 medium zucchini, sliced 1/2 inch thick

2 cloves garlic, chopped

2 Tbs. balsamic vinegar

1 can (14 1/2 oz.) chicken broth plus enough water to equal 4 cups

1 cup instant polenta

1/4 cup grated Parmesan cheese

1/2 cup slivered almonds, toasted*

Salt and pepper, to taste

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