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Roasted Vegetables on Creamy Polenta
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Description
This is so easy and you can make this with your favorite vegetables- roasting vegetables intensifies the flavors.
Ingredients
- FOR THE VEGGIES:
- 2 whole Zucchini Squash
- 2 whole Crookneck Squash
- 2 whole Patty Pan Squash
- 2 whole Tomatoes
- 1 whole Red Onion
- 1 Tablespoon Extra Virgin Olive Oil
- 2 sprigs Fresh Basil
- 2 pinches Salt
- 2 pinches Black Pepper
- _____
- FOR THE POLENTA:
- 3 cups Water
- 1 cup Polenta
- ¼ cups Non-dairy Cream Cheese (Tofutti Brand Or Use The Real Stuff)
- 1 Tablespoon Butter Substitute (Org Whipped Earth Balance)
- 1 teaspoon Salt, Or To Taste
Preparation
Preheat oven to 450˚
For the Veggies:
Slice zucchini & crookneck in long thin strips.
Trim and quarter the patty pan squash.
Slice tomatoes.
Cut the onion in wedges.
Put all of the veggies in a bowl.
Drizzle olive oil over the veggies, just enough to prevent sticking. If you have a spray oil, that would be best.
Sprinkle everything with salt and pepper.
Spread out veggies in a single layer on cookie sheets or roasting pans and roast for 15 minutes.
Using a spatula, turn the veggies and roast for another 10 – 15 minutes until browned around the edges.
Serve on polenta, garnished with fresh basil.
For the Creamy Polenta:
Bring water to a boil in heavy pot.
Slowly pour polenta into boiling water as you whisk it.
Turn heat to slow and simmer until polenta is thick, about 15 minutes.
Turn off heat and stir in cream cheese and buttery spread.
Salt to taste.
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2 Comments
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ohmusicalone on 11.18.2009
Mmmm..yummy! Comfort food! The only thing I did different was use real cream cheese and real butter. I especially loved the tomatoes.
drue on 10.14.2009
Polenta with roasted veggies is so hearty! I add whatever I have on hand – mushrooms, artichokes, even green beans to the mix. Usually a crumble of feta and lots of freshly ground black pepper. Simple and filling, yum.