Roasted Vegetables and Polenta Lava

Prep time: 30 min

Cooking time: 55 min

Servings:  6

INGREDIENTS:

Vegetable Mixture  

3 medium sweet red peppers, cut into large chunks  

1/2 pound portobello mushrooms, baby-variety, wiped clean, cut into large chunks  

1 medium zucchini, ends trimmed, cut into large chunks  

1 medium eggplants, peeled, ends trimmed, cut into large chunks  

1 1/2 cups frozen pearl onions, or 12 fresh pearl onions  

2 tbsp olive oil, divided  

1 tsp kosher salt, divided  

2 cups grape tomatoes, halved  

3 cloves garlic cloves, minced (large)  

2 tbsp basil, fresh, cut into fine ribbons

2 tbsp parsley, fresh, minced

Polenta  

1 cup(s) vegetable broth  

1 cup(s) whole milk  

1 leaf/leaves bay leaf  

1/2 cup(s) uncooked cornmeal  

3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested  

3/4 tsp kosher salt  

1 tsp thyme, fresh, for garnish

   

DIRECTIONS:

Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.

Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.

Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.

When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.

Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.

Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.