Roasted Veggies Over Creamy Polenta Recipe

Ingredients for Roasted Veggies Over Creamy Polenta

• 1 bunch asparagus, tough ends snapped off
• 1 medium zucchini, chopped into 1/2-inch thick half-moons
• Red Onion
• Garlic Clove
• 2 tablespoons olive oil
• Red Wine Vinegar
• Splenda Sugar Substitute
• Skim Milk
• Cornmeal
• Sea Salt
• Basil
• 1/4 cup grated Parmesan cheese (optional)

How to Make Roasted Veggies Over Creamy Polenta

1. Preheat oven to 400°F (200°C).
2. Wash and chop 1 medium zucchini into 1/2-inch thick half-moons. Toss with 1 tablespoon olive oil, salt, and pepper.
3. Snap off the tough ends of 1 bunch asparagus and toss with 1 tablespoon olive oil, salt, and pepper.
4. Spread zucchini and asparagus in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.
5. 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.
6. Stir in 1/4 cup grated Parmesan cheese (optional) and 1 tablespoon butter (optional) into the polenta. Season with salt and pepper to taste.
7. Spoon the creamy polenta onto plates and top with the roasted zucchini and asparagus.
8. Garnish with fresh herbs (such as parsley or basil) if desired.