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Creamy Polenta With Grilled Vegetables

2 faves
Nutrition per serving    (USDA % daily values)
CAL
690
FAT
125%
CHOL
43%
SOD
51%

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Ingredients for 6 servings

8 cups milk

2 cups Italian polenta

3 Tbs. unsalted butter, cut into 1-inch pieces

1/2 cup heavy cream

3/4 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

2 garlic cloves, minced

2 Tbs. minced fresh flat-leaf parsley

3 Tbs. fresh lemon juice

1 tsp. salt

Freshly ground pepper, to taste

1/4 cup extra-virgin olive oil

6 small tomatoes, halved crosswise

2 Asian eggplant, cut diagonally into 1/2-inch slices

3 zucchini, cut into 1/2-inch rounds

Lemon wedges for serving (optional)

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