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Cheesy Polenta with Roasted Vegetables

Kate Sears
Yield Makes 4 servings
Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.

Ingredients

  • Olive oil cooking spray
  • 3 pounds eggplant, cut into 1/4-inch-thick slices
  • 4 large bell peppers, cut into wedges
  • 3 zucchini, cut into 1/4-inch-thick rounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups low-sodium chicken broth
  • 2 1/2 cups water
  • 1 1/2 cups instant polenta
  • 1/4 cup crumbled goat cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 12 fresh basil leaves

Nutrition Information

  • calories 353
  • fat 4 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 14 g
  • carbohydrate 69 g
  • fiber 12 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 207 mg
  • calcium 101 mg

How to Make It

  1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3–4 minutes per side or until golden. Transfer to plate; set aside.

  2. Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.

  3. Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.