roasted veg with polenta

[Guest guest]

I got this from another list and it's a jeanne lemlin recipe! we can still get

zucchini and peppers. hearty meal -- good anytime of year

 

 

 

* Exported from MasterCook *

 

Roasted Vegetables with Polenta

 

Recipe By :Delicious! mag, 1996-01

Serving Size : 4 Preparation Time :1:00

Categories : Main Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ROASTED VEGETABLES:

2 small zucchini -- 3/4-inch diagonal slices

1 red bell pepper -- 1.5-inch squares

1 green bell pepper -- 1.5-inch squares

1 large tomato (optional) -- cored, cut into 1/8s

2 ribs celery -- 1/2-inch diagonal slices

8 cloves garlic -- peeled

1 teaspoon dried thyme

freshly ground black pepper -- to taste

3 tablespoons olive oil -- divided

2 medium onions -- 1/2-inch slices

salt -- to taste

POLENTA:

4 cups water

1/2 teaspoon salt

1 1/4 cups cornmeal

1 tablespoon butter -- cut up

1/3 cup grated Parmesan cheese

 

Preheat oven to 425F.

 

1. Place zucchini, peppers, tomato (can be omitted), celery, and garlic in a

large bowl. Sprinkle with thyme, black pepper, and two-thirds of the olive oil

and toss to coat. Spread vegetables out on a large baking sheet in one layer.

Set aside.

 

2. Pour remaining oil into a pie plate or 9- to 10-inch shallow pan and spread

around evenly. Carefully place the sliced onions in the dish keeping them

intact. Rub the bottom of the onions in the oil to coat them, then turn each

slice over. [For half recipe, jelly roll sheet was fine for all.]

 

3. Place vegetables and onions in oven and cook 25-30min. Remove after 15min and

turn vegetables and onions over with tongs. They're done when tender and brown.

Season veggies with salt. let cool while making polenta.

 

4. To make polenta: Bring water and salt to a boil in a medium-size saucepan.

Reduce heat to med and slowly whisk in cornmeal. Continue to whisk until polenta

is thick and begins to pull away from sides of pan, about 7min. [Put cornmeal

into cold water, then bring to boil. Takes a big longer, but *much* easier.]

Stir in butter and cheese.

 

5. Serve polenta topped with roasted vegetables.

 

TESTED 26nov01: 1/2 recipe was a great light dinner for 2; add salad if you're

really hungry. Date Thu, 29 Nov 2001 From Kaye Sykes <eaks To:

EAT-L List

 

Source:

" Main Course Vegetarian Pleasures by Jeanne Lemlin "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 367 Calories; 16g Fat (38.7% calories

from fat); 9g Protein; 48g Carbohydrate; 7g Dietary Fiber; 13mg Cholesterol;

453mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 3

Fat.

 

NOTES : The veggies are more flavorful served warm, not piping hot.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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