Polenta. What can I say about his amazing base. It fills you up and it gives itself to any flavor your introduce to it. In this dish we saturate it lots of sharp cheese to give our seasonal roasted vegetables a creamy layer to settle into. Please use our recipe just as a template for your own. This dish will lend itself to any vegetables that are in season at the time and be equally delicious.
Cheesy Polenta with Roasted Seasonal Vegetables
Prep time
Cook time
Total time
Author: Meatless Makeovers
Recipe type: Entree
Cuisine: Italian
Ingredients
- 1 cup Dry Polenta
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Zucchini/Green Squash
- 1 Baby Eggplants/Fairytale Eggplant
- Cherry Tomotoes
- 1 cup Romano Cheese/your choice
- your choice of dry spices
Instructions
- Wash and dry all produce.
- Chop vegetables into large chunks for roasting. We kept the tomatoes whole so they wouldn’t get too small.
- Preheat the oven to 400 degrees and coat a baking pan with olive oil and spread the vegetables out in a single layer.it is at this time that you can season the vegetable with your favorite spices such as garlic powder and red pepper. When the oven is ready, roast for 20-25 minute turning half way through.
- While your vegetables roast, prepare the polenta. Prepare the polenta for serving size desired as per the package. One cup will make about 4 servings. Also, don’t be fooled by the amount because it will expand when cooked. When the polenta hydrates stir in the cheese and allow to melt stirring constantly.
- When your vegetables are roasted it is time to plate your dish. Start with a good sized scoop of the polenta and top with a generous of the vegetables. This dish lends itself to a nice helping of cheese for a garnish.
