Cheesy Soft Polenta With Roasted Vegetables

Cheesy Soft Polenta With Roasted Vegetables
Photo by Oxmoor House

Ingredients

  • 1 teaspoon ground cumin
  • ¾ teaspoon sugar
  • 2 zucchini (about 1/2 pound)
  • 2 onions
  • 1 1/3 cups instant grits
  • ¾ cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • + 11 more ingredients
    • 2 yellow squash (about 1/2 pound)
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 large red bell pepper, cut into 1-inch pieces
    • 2 teaspoons olive oil
    • 2 cups water
    • ¼ teaspoon salt
    • 1/8 teaspoon ground red pepper
    • 2 tablespoons yogurt-based spread (such as Brummel & Brown)
    • Cooking spray
    • ¼ cup evaporated fat-free milk

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 bakin...

View full recipe at My Recipes

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