Parmesan Polenta with Roasted Vegetables
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- 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
- 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
- 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
- Preheat the oven to 425 degrees.
- Combine the peppers, eggplant, 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, chili, 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. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
- Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.