Cheesy Polenta with Roasted Seasonal Vegetables
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
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
  1. Wash and dry all produce.
  2. Chop vegetables into large chunks for roasting. We kept the tomatoes whole so they wouldn’t get too small.
  3. 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.
  4. 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.
  5. 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.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/cheesy-polenta-with-roasted-seasonal-vegetables/