Creamy Polenta and Balsamic Roasted Veggies

Owner of Golden Fig, Laurie Crowell, creates a recipe for you can make ahead of time and have for the whole week.

Creamy Polenta

1/2 cup stone ground polenta or yellow cornmeal
2 cups chicken or vegetable stock
1 cup whole milk
4 TB butter
1/2 cup grated Parmesan cheese, about 2 oz
1/2 tsp sea salt
freshly cracked black pepper to taste

In a medium-sized pot, bring chicken stock and milk to a simmer over medium heat.

SLOWLY add the polenta (while constantly whisking) and simmer until tender and creamy about 30-40 minutes. Stir frequently.

Stir in the butter and parmesan cheese. Season to taste with salt and pepper.

 

Balsamic Roasted Veggies

3 TB Basil Balsamic
1 tsp coarse mustard (I love Boetjes)
1/2 C extra virgin olive oil
2 TB mixed herbs, chopped ( I like thyme and basil)
Salt and pepper to taste

Shake up ingredients in jar.

For the veggies you want about 8 cups veg. Mix up what you use but always be sure onions and a few tomatoes are in the mix.

Red onion, bell pepper, zucchini, Roma or cherry tomatoes, Broccoli, eggplant, etc.

Preheat oven to 425 degrees.

Toss veggies with vinaigrette and divide between two parchment lined cookie sheets.

Roast 30-45 minutes until tender and lightly browned.

Hit with an additional little drizzle of olive oil and a finishing sprinkle of salt and pepper.

These veggies are great to roast up Sunday night for the whole week!

Spoon onto piping hot cheesy polenta

Purée some with stock for soup

Roasted veggies and chèvre on focaccia make a great sandwich

Add to your pasta sauce