Polenta With Roasted Vegetables

Submitted by Chef #494084

"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!"

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into thin wedges
• 1 medium zucchini, halved lengthwise, cut into 1-inch pieces
• 226.79 g package whole mushrooms, quartered
• 4 garlic cloves, finely chopped
• 29.58 ml olive oil
• 2.46 ml coarse salt (kosher or sea salt)
• 1.23 ml crushed red pepper flakes
• 850.48 g muir glen organic fire roasted diced tomatoes, undrained
• 236.59 ml yellow cornmeal
• 177.44 ml water
• 768.91 ml boiling water
• 4.92 ml coarse salt (kosher or sea salt)

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.