The manufacturing procedure is very simple, you just need to adhere to the techniques that we have actually created on this page. The complying with are the stages of how to prepare PARMESAN POLENTA WITH ROASTED VEGETABLES.
Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side.
Ingredients
- 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
- ½ red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 garlic cloves, finely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 teaspoons chopped fresh thyme or rosemary
- 1 tablespoon balsamic vinegar
- 1 cup coarse cornmeal
- 1 – 2 teaspoons salt
- ½ cup grated fresh Parmesan cheese
- 4 tablespoons butter
Instructions
- Preheat the oven to 425 degrees.
- Combine the peppers, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, thyme and balsamic vinegar.
- Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time
- Visit PARMESAN POLENTA WITH ROASTED VEGETABLES By https://familystylefood.com/ For Full Instructions
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Originally posted 2018-05-19 08:38:39.
