Ingredients for Roasted Veggies Over Creamy Polenta
- 1 bunch asparagus
- 1 medium zucchini
- Red Onion
- Garlic Clove
- 2 tablespoons olive oil
- Red Wine Vinegar
- Splenda Sugar Substitute
- Skim Milk
- 1 cup polenta
- Sea Salt, to taste
- Fresh basil, for garnish (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Pepper, to taste
- 4 cups vegetable broth
- 1 tablespoon butter (optional)
- Fresh parsley, for garnish (optional)
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How to Make Roasted Veggies Over Creamy Polenta
- Preheat oven to 400°F (200°C).
- Wash and chop 1 medium zucchini into 1/2-inch thick half-moons. Toss with 1 tablespoon olive oil, salt, and pepper.
- Snap off the tough ends of 1 bunch asparagus and toss with 1 tablespoon olive oil, salt, and pepper.
- Spread zucchini and asparagus in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.
- While vegetables roast, prepare the polenta: In a medium saucepan, whisk together 4 cups vegetable broth and 1 cup polenta. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes, stirring frequently, until thickened.
- Stir in 1/4 cup grated Parmesan cheese (optional) and 1 tablespoon butter (optional) into the polenta. Season with salt and pepper to taste.
- Spoon the creamy polenta onto plates and top with the roasted zucchini and asparagus.
- Garnish with fresh herbs (such as parsley or basil) if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
23g
Fat
6g
Carbs
11g
