Parmesan Pepper Polenta With Roasted Tomatoes
|Grape tomatoes||3 Pint|
|Julienned yellow bell pepper||1⁄2 Cup (8 tbs) (1/2 Inch Julienne)|
|Garlic||6 Clove (30 gm), minced|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh thyme||1 1⁄2 Teaspoon, chopped|
|Olive oil||2 Teaspoon|
|Red wine vinegar||1 Tablespoon|
|Canned vegetable broth||14 Ounce (1 Can)|
|Water||2 1⁄4 Cup (36 tbs) (Divided)|
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Half and half||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||3 Ounce (3/4 Cups)|
|Black pepper||1 Teaspoon|
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan. Bake at 425° for 15 minutes or until vegetables are tender and begin to brown. Drizzle with vinegar, tossing to coat.
3. Meanwhile, combine vegetable broth and 1 2/3 cups water in a large saucepan; bring to a boil.
4. Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.