Roasted Vegetable Polenta

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The onions and carrots caramelize while the green beans flavor is intensified. These roasted vegetables are served over creamy polenta. As an option, you can sprinkle the dish with your favorite goat cheese.

Ease: super quick Type: entree Prep Time: 15 minutes Total Time: 1 1/4 hour Yield: 6 - 8 servings

Cook's notes

If your oven has a setting for automatically turning on and off, this recipe is great. The vegetables can be left unrefrigerated for several hours without spoiling. Additionally, if you are late getting home, the roasted vegetables are very forgiving and can successfully wait in the oven.

Ingredients

1 onion cut into half circle with rings separated
1 lb. baby carrots
2 lb. green beans wash with tips removed
1 1/2 T safflower oil
2 c polenta (a.k.a.> cornmeal)
5 c water
1/4 t sea salt
goat cheese to taste (optional)

Steps

• Toss onions, green beans, baby carrots, oil and spread evenly into large roasting pan. Roast at 400° F for about 45 minutes hour or until beginning to brown. No need to preheat oven.
• Place polenta, 5 cups water and sea salt into a medium sized sauce pan and bring to a boil. Immediately reduce heat to simmer. Stir often and simmer until all of the water is absorbed and polenta is tender, about 8 minutes. Spread polenta evenly into a 9"x13" baking dish. Set aside. Polenta will become hard and molded to pan shape.
• Serve roasted vegetables over polenta with optional goat cheese sprinkled on top.

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