Creamy Polenta with Roasted Vegetables

Preheat oven to 47

Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces.

Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray.

Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated.

Bake at 475 for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.

Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.

Immediately spoon cornmeal mixture onto 3 individual serving plates.

Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture.

Sprinkle evenly with cheese; sprinkle with pepper, if desired.