Total Time
55mins
Prep 25 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

  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. 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. 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. Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Serve tomato sauce over polenta.