2 bell peppers
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
