Polenta With Roasted Vegetables

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into thin wedges
• 1 medium zucchini, halved lengthwise, cut into 1-inch pieces
• 1 (8 ounce) package whole mushrooms, quartered
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1/4 teaspoon crushed red pepper flakes
• 30 ounces muir glen organic fire roasted diced tomatoes, undrained
• 1 cup yellow cornmeal
• 3/4 cup water
• 3 1/4 cups boiling water
• 1 teaspoon coarse salt (kosher or sea salt)

Recipe

• 1 heat oven to 450°f in large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper. toss to coat evenly. bake 15 minutes, stirring once halfway through baking.
• 2 add tomatoes; stir. bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. let stand 5 minutes; stir.
• 3 meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water. stir in 3 1/4 cups boiling water and 1 teaspoon salt. cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
• 4 cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. stir until smooth. serve tomato sauce over polenta.