Cheesy Soft Polenta With Roasted Vegetables

Oxmoor House
To save time measuring, use four individual packets of plain instant grits, such as Quaker Original Flavor Instant Grits.

Yield:

4 servings (serving size: 3/4 cup grits and 1 cup vegetables)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 450°.

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

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.

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.

Spoon grits onto plates, and top with vegetables.

Note:

Oxmoor House Healthy Eating Collection

January 2002