Ingredients
- 5 spray(s) cooking spray,
Vegetable Mixture
3 medium sweet red pepper(s), cut into large chunks
1/2 pound(s) portobello mushroom(s), baby-variety, wiped clean, cut into large chunks
1 medium uncooked zucchini, ends trimmed, cut into large chunks
1 medium eggplant(s), peeled, ends trimmed, cut into large chunks
1 1/2 cup(s) frozen pearl onion(s), or 12 fresh pearl onions
2 Tbsp olive oil, divided
1 tsp kosher salt, divided
2 cup(s) grape tomatoes, halved
3 clove(s) (large) garlic clove(s), minced
2 Tbsp basil, fresh, cut into fine ribbons*
2 Tbsp parsley, fresh, minced
Polenta
1 cup(s) vegetable broth
1 cup(s) whole milk
1 leaf/leaves bay leaf
1/2 cup(s) uncooked cornmeal
3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested
3/4 tsp kosher salt
1 tsp thyme, fresh, for garnish
Instructions
* Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.
* Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.
* Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.
* When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.
* Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.
* Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.
Notes
* *To watch a video of this technique, click here.
If you have leftover polenta, store it in the refrigerator until firm. Then slice or cube the polenta and "fry” it in a pan with cooking spray or toast it in the oven until a light crust forms. Serve with leftover roasted vegetables.
Description
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