The perfect mix of comforting crispy cheesy polenta and warm spicy veggies!
Ingredients:
1 1/3 cups Polenta
1/3 parmesan
2 tbs olive oil
Salt and pepper
3 cups of seasonal veggies of your choice
15 oz can of diced tomatoes
Method for Polenta:
Heat over to 425
Boil 4 cups water and add in 1 1/3 cups polenta stirring to ensure it doesn't stick to the bottom of the pan
After about 15 minutes, mix in about 1/3 cup grated parmesan cheese and about 2 tbs olive oil, add salt and pepper to taste
Once incorporated, spread polenta into a greased baking dish
Bake for about 30 minutes
*You can leave out cheese to make this a vegan dish
Method for Veggies:
While the polenta is cooking, Chop 3 cups of seasonal veggies (we used red onion, zucchini, yellow squash, red peppers and mushrooms)
Drain 1 15 oz can of diced tomatoes and mix with veggies (fresh tomatoes can be used instead)
Toss veggie mixture with olive oil, salt and pepper, and harissa to taste (we used original but any flavor would be delicious)
Roast on 425 until the veggies are soft (About 20-25 minutes) stirring halfway through
When plating, we suggest topping with more harissa!
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