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Parmesan Pepper Polenta With Roasted Tomatoes

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pepper

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