PARMESAN POLENTA WITH ROASTED VEGETABLES

A basic, comfortable veggie lover dish with smooth, rich polenta finished with ratatouille-style balsamic and herb-simmered vegetables.

Do you ever see that your craving changes directly alongside the seasons? A bowl of smooth, warming parmesan polenta is truly craveable at whatever point that fall feeling hits.

You know when those last long stretches of summer simply appear to be changed, beginning with the initial step outside in the first part of the day. Possibly there's a chill noticeable all around that wasn't there the day preceding, or the leaves on recognizable trees have an edge of gold or blood red.

Whatever triggers that change — regardless of whether it has nothing to do with the climate — when comfortable solace sustenance is called for, you can depend on polenta to fulfill. It's essentially similar to the most flavorful bowl of porridge you can have for supper. Alongside a liberal measure of vivid balsamic simmered vegetables served to finish everything, there's very little better.

Make this comfortable, just flavorful Parmesan polenta finished with brilliant broiled ratatouille-style Mediterranean vegetables when you need a one-bowl veggie lover supper or side.

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Ingredients

• 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
• 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

Instructions

1. Preheat the oven to 425 degrees.
2. Combine the peppers, 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, thyme and balsamic vinegar. 
3. 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.
4. Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.

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