Parmesan Pepper Polenta with Roasted Tomatoes

Ingredients

• 3 pints grape tomatoes
• 1/2 cup (1/4-inch) julienne-cut yellow bell pepper
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 tablespoon red wine vinegar
• 1 (14-ounce) can vegetable broth
• 2 1/4 cups water, divided
• 1 1/2 cups yellow cornmeal
• 3/4 cup half-and-half
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 1 teaspoon black pepper
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 425°.
2. Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan. Bake at 425° for 15 minutes or until vegetables are tender and begin to brown. Drizzle with vinegar, tossing to coat.
3. Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.
4. Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.