Polenta with Roasted Vegetables
Polenta provides a delicious foundation for these roasted veggies for a great main course.
5 cups water
1 dash soy sauce
1 cup yellow corn grits
1 pinch dried basil
1 each red onion, half moons
1/4 each green cabbage leaf, 1 inch chunks
1 cup winter squash, 1 inch pieces
1 carrot, 1 inch chunks
2 portabello mushroom, stems removed, quartered
3 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 lemon, grated zest, juice
1 bunch fresh flat leaf parsley
To prepare the polenta, place all the ingredients in a saucepan and whisk to combine. Bring to a boil over medium low heat, whisking frequently to prevent lumps or scorching. Reduce the heat to low and cook the polenta over low heat, whisking frequently, until the center of the polenta bursts, like a big bubble. Spoon the polenta evenly into a lightly oiled shallow baking dish and set aside. The polenta will firm after about 30 minutes.
While the polenta cools, prepare the vegetables by pre heating the oven to 350 degrees. Combine the vegetables in a large mixing bowl and drizzle generously with olive oil, season lightly with soy sauce and balsamic vinegar, and sprinkle with the lemon zest. Toss gently combined spread the vegetables evenly into shallow baking dish are pie plate.
Cover and bake for 35 minutes. Remove the cover and bake for another 20 minutes or until the vegetables are soft and beginning to brown. Remove from the oven and sprinkle with the lemon juice. To serve, slice the polenta into squares or wedges. Place the polenta on a plate and spoon a generous amount of roasted vegetables over top. Garnish with a few sprigs parsley.
Makes 5-6 servings