Roasted Veggies over Creamy Polenta

READY IN: 28mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
  • Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
  • While veggies are roasting, combine red wine vinegar and splenda, set aside.
  • Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
  • Remove veggies from oven and pour red wine mixture over top, stirring to combine.
  • Top polenta with veggies and grated parmesan cheese.
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