Parmesan Pepper Polenta With Roasted Tomatoes Recipe
Ingredients
| Grape tomatoes | 3 Pint | |
| Yellow bell pepper | 1/2 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm), minced | |
| Parsley | 2 Tablespoon, chopped | |
| Thyme | 1 1/2 Teaspoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Vegetable broth | 1 Can (10oz) | |
| Water | 2 1/4 Cup (16 tbs), divided | |
| Yellow cornmeal | 1 1/2 Cup (16 tbs) | |
| Half and Half | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| 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.
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.
Chef
