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    You are in: Home / Recipes / Polenta With Roasted Vegetables Recipe
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    Polenta With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Chef #494084's Note:

    This is a great, hearty, and easy vegetarian dish stolen directly from Eat Better America. Even my 18 month old likes it, so you know it's a keeper!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450°F In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper. Toss to coat evenly. Bake 15 minutes, stirring once halfway through baking.
    2. 2
      Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes; stir.
    3. 3
      Meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 teaspoon salt. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
    4. 4
      Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Serve tomato sauce over polenta.

    Ratings & Reviews:

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    Nutritional Facts for Polenta With Roasted Vegetables

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.1
     
    Calories from Fat 78
    30%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 909.8 mg
    37%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 6.7 g
    27%
    Sugars 9.3 g
    37%
    Protein 7.6 g
    15%

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