Name: Vegetable Polenta With Parmesan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: Organic Red Onion Bag; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Ground Oregano; Hot House Red Bell Peppers; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Challenge Butter, Unsalted, European Style; Eggplant; Gray Zucchini; North Shore Living Herbs + Greens Thyme; North Shore Living Herbs + Greens Rosemary; Morton Lite Salt; Melissa's Organic Polenta, Sun-dried Tomato; O Organics Cheese, Organic, Shredded, Parmesan; Kitchen Basics Unsalted Vegetable Stock; Yellow Bell Peppers

Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside.

Add the diced vegetables to a mixing bowl along with the oil, oregano, thyme, rosemary, salt and pepper. Stir to coat.

Spread the seasoned vegetables on to the tray and roast in the oven for 15 minutes.

Add the vegetable stock and 2 cups of water to a pot and bring to a boil.

Slowly pour in the polenta, whisking as it is added to ensure no lumps.

Reduce heat, cover and cook for 20-25 minutes, stirring through out that time to prevent burning.

When cooked remove the lid and remove from the heat. Stir through the butter and cheese.

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Season to taste with salt and pepper.
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Serve the polenta hot with roasted vegetables a sprinkle of cracked black pepper and fresh herbs.

Vegetable Polenta With Parmesan

Serves 4

15 mins prep

40 mins cook

55 mins total

What you need

For The Roasted Vegetables

For The Polenta

How to make