Cheesy Soft Polenta With Roasted Vegetables

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

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.