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Kidvicious28
Kidvicious28 Posts: 1,613 Member
in Recipes
Just tried this today! It's so yummy! Thought I'd share it with everyone.


Polenta with Roasted Vegetables
Roasting brings out the natural sweetness of the vegetables in this unique tomato sauce served over polenta for a change. From eatbetteramerica.
Prep Time:30 min
Start to Finish:1 hr
makes:6 servings

Tomato Sauce
1 medium yellow or 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
1 package (8 oz) whole mushrooms, quartered
4 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon crushed red pepper
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
Polenta
1 cup yellow cornmeal
3/4 cup water
3 1/4 cups boiling water
1 teaspoon coarse salt (kosher or sea salt)
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.
2. Bake 15 minutes, stirring once halfway through baking. 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.
High Altitude (3500-6500 ft): After stirring in tomatoes, bake 20 to 25 minutes.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 680mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 7g); Protein 5g % Daily Value*: Vitamin A 8%; Vitamin C 45%; Calcium 6%; Iron 15% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Replies

  • anthrochix
    anthrochix Posts: 264
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    o. my. goodness.
    this is soooooo what i am making for dinner tonight!
  • lgolden
    lgolden Posts: 164
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    Has all my favorite ingredients and one I haven't tried - polenta. So excited to try this!
  • Kidvicious28
    Kidvicious28 Posts: 1,613 Member
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    oh my goodness, yes! It's fantastic :smile:

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