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Cheesy Soft Polenta With Roasted Vegetables

Oxmoor House
Yield 4 servings (serving size: 3/4 cup grits and 1 cup vegetables)
To save time measuring, use four individual packets of plain instant grits, such as Quaker Original Flavor Instant Grits.

Ingredients

  • 2 onions
  • 2 yellow squash (about 1/2 pound)
  • 2 zucchini (about 1/2 pound)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 2 cups water
  • 1 1/3 cups instant grits
  • 3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
  • 1/4 cup evaporated fat-free milk
  • 2 tablespoons yogurt-based spread (such as Brummel & Brown)
  • 1 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 274
  • fat 9 g
  • satfat 3.2 g
  • protein 12.3 g
  • carbohydrate 39.6 g
  • cholesterol 9 mg
  • iron 9.8 mg
  • sodium 837 mg
  • caloriesfromfat 28 %
  • fiber 5.7 g
  • calcium 283 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cut onions into eighths; separate layers. Cut yellow squash and zucchini in half lengthwise; cut each half into 2-inch pieces.

  3. Place onion, squash, zucchini, bell pepper, olive oil, salt, and black pepper in a large bowl; toss well. Arrange vegetable mixture on a large baking sheet; coat vegetables with cooking spray. Bake vegetables at 450°, stirring twice, 12 to 14 minutes or until tender.

  4. Bring water to a boil in a saucepan over high heat. Stir in grits, and remove from heat. Stir in cheese and remaining ingredients. Cover and keep warm.

  5. Spoon grits onto plates, and top with vegetables.

Oxmoor House Healthy Eating Collection