Cheesy Soft Polenta With Roasted Vegetables

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Oxmoor House


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2 onions

2 yellow squash (about 1/2 pound)

2 zucchini (about 1/2 pound)

1 large red bell pepper, cut into 1-inch pieces

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Cooking spray

2 cups water

1 1/3 cups instant grits

3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese

1/4 cup evaporated fat-free milk

2 tablespoons yogurt-based spread (such as Brummel & Brown)

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

3/4 teaspoon sugar

1/8 teaspoon ground red pepper

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