Parmesan Pepper Polenta with Roasted Tomatoes |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 5 |
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Our test kitchen staff loved this creamy polenta recipe because of its rich ingredients like half-and-half and fresh Parmesan cheese, as well as its brightly colored roasted vegetables. Ingredients:
3 pints grape tomatoes |
1/2 cup (1/4-inch) julienne-cut yellow bell pepper |
6 garlic cloves, minced |
2 tablespoons chopped fresh parsley |
1 1/2 teaspoons chopped fresh thyme |
1/4 teaspoon salt |
2 teaspoons olive oil |
1 tablespoon red wine vinegar |
1 (14-ounce) can vegetable broth |
2 1/4 cups water, divided |
1 1/2 cups yellow cornmeal |
3/4 cup half-and-half |
3/4 cup (3 ounces) grated fresh parmesan cheese |
1 teaspoon black pepper |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan. Bake at 425° for 15 minutes or until vegetables are tender and begin to brown. Drizzle with vinegar, tossing to coat.
3. Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.
4. Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.
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