Cheesy Soft Polenta With Roasted Vegetables

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 9g
  • Saturated fat: 3.2g
  • Protein: 12.3g
  • Carbohydrate: 39.6g
  • Cholesterol: 9mg
  • Iron: 9.8mg
  • Sodium: 837mg
  • Calories from fat: 28%
  • Fiber: 5.7g
  • Calcium: 283mg

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.
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