roasted veggies with polenta my way

Name: Roasted Veggies With Polenta My Way
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: FOR THE VEGGIES:; 1 - 14.5 oz can fire roasted tomatoes in adobo sauce; 3 cup(s) cleaned and split brussels sprouts; 3 large carrots cut in thin slices; 1 large red onion chopped into small dices; 3 clove(s) garlic pressed; 1/4 cup(s) olive oil; 1 teaspoon(s) kosher salt; 1 teaspoon(s) fresh cracked black pepper; 2 teaspoon(s) fresh oregano; 2 cup(s) green beans cleaned and cut in medium pieces; 1/2 bunch(es) asparagus cut into pieces; FOR THE POLENTA;; 3 cup(s) chicken broth, low salt; 3/4 cup(s) yellow corn meal; 1/3 large red onion diced; 6 clove(s) garlic pressed; 1 tablespoon(s) olive oil; - salt and pepper to taste; 2 tablespoon(s) creamer (i used plain coconut); 2 tablespoon(s) earth balance margarine; 1/2 cup(s) grated romano cheese; 6 slice(s) pepperoncini peppers (or other mild pepper); 2 large roasted red peppers in water (minced)

(2 ratings)

review

Recipe by

Jo Zimny

@EmilyJo

Ithaca, NY

This recipe was inspired by Giada Delaurentis but I have changed some of the ingredients to accommodate what I had on hand in my kitchen. A combination of your favorite veggies is all you need to prepare. The polenta is so creamy and delicious. I also added some extra ingredients to it as well.

(2 ratings)

yield 4 serving(s)

prep time 20 Min

cook time 1 Hr

Ingredients For roasted veggies with polenta my way

FOR THE VEGGIES:
1

14.5 oz can fire roasted tomatoes in adobo sauce
3 c

cleaned and split brussels sprouts
3 lg

carrots cut in thin slices
1 lg

red onion chopped into small dices
3 clove

garlic pressed
1/4 c

olive oil
1 tsp

kosher salt
1 tsp

fresh cracked black pepper
2 tsp

fresh oregano
2 c

green beans cleaned and cut in medium pieces
1/2 bunch

asparagus cut into pieces
FOR THE POLENTA;
3 c

chicken broth, low salt
3/4 c

yellow corn meal
1/3 lg

red onion diced
6 clove

garlic pressed
1 Tbsp

olive oil
salt and pepper to taste
2 Tbsp

creamer (i used plain coconut)
2 Tbsp

earth balance margarine
1/2 c

grated romano cheese
6 slice

pepperoncini peppers (or other mild pepper)
2 lg

roasted red peppers in water (minced)

How To Make roasted veggies with polenta my way

1
FOR THE VEGGIES: Preheat oven to 400'F.

2
Pour the canned fire roasted tomatoes into a 9x9 inch casserole dish and cover the bottom evenly with the tomatoes.
3
In a large bowl combine all the veggies and oil and toss to coat. Put the veggies into the 9x9 casserole dish on top of the tomatoes spreading the veggies so that it's even.
4
Cover with tin foil. Cook in your prepared oven for 20 minutes. Then, remove the foil and cook for another 30-40 minutes.
5
FOR THE POLENTA:
6
Heat the chicken broth in a large sauce pan.
7
In a skillet, saute the onion and pepperoncini pepper on medium heat for a few minutes until the onion is transparent, then add the garlic being careful not to burn it.
8
Then add a little of the hot broth to the skillet and mix around, then add it all back into the heated broth.
9
Using a whisk, gradually stir in the polenta mixing as you go so the polenta doesn't clump.
10
About 8 minutes later once the polenta is thick and creamy add the minced red pepper and give it a good stir. Remove from the heat.
11
Add the margarine and cream and stir around. Then add the cheese. Whip it up with the whisk.
12
Serve this with your roasted veggies.
13
Enjoy.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

roasted veggies with polenta my way

Ingredients For roasted veggies with polenta my way

How To Make roasted veggies with polenta my way

Categories & Tags for Roasted Veggies With Polenta My Way: