Polenta and Vegetables with Roasted Red Pepper Sauce

Polenta and Vegetables with Roasted Red Pepper Sauce
Photo by Ann Stratton

Ingredients

  • 8 asparagus stalks
  • 1 tablespoon balsamic vinegar
  • cup fresh lemon juice
  • 1 medium-large yellow squash
  • 2 cloves garlic
  • 1 cup cherry tomatoes
  • 1 12-ounce jar prepared roasted red peppers
  • + 11 more ingredients
    • ¼ teaspoon cayenne pepper
    • 1 large clove garlic
    • 3 tablespoons fresh chives, basil or parsley
    • 2/3 cup Parmesan cheese, freshly grated
    • 8 scallions
    • 2 small Japanese or Italian eggplants
    • 1/3 cup vegetable (or chicken) broth
    • 1 cup instant polenta
    • Vegetable oil cooking spray
    • 1 tablespoon olive oil
    • 2 tablespoons fresh thyme (or oregano)

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spr...

View full recipe at Epicurious

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