Parmesan Pepper Polenta with Roasted Tomatoes

Name: Parmesan Pepper Polenta with Roasted Tomatoes
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 5
Cuisine: Global
Ingredients: 118 milliliters (1/4-inch) julienne-cut yellow bell pepper; 1 teaspoon black pepper; 2 Tbsps chopped fresh parsley; 2 teaspoons chopped fresh thyme; 6 garlic cloves, minced; 3 pints grape tomatoes; 177 milliliters half-and-half; 2 teaspoons olive oil; 85 grams 3/4 cup grated fresh Parmesan cheese; 1 Tbsp red wine vinegar; 0 teaspoons salt; 397 grams vegetable broth; 532 milliliters water, divided; 355 milliliters yellow cornmeal

Parmesan Pepper Polenta with Roasted Tomatoes is a gluten free recipe with 5 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. This side dish has 379 calories, 15g of protein, and 14g of fat per serving. Head to the store and pick up olive oil, grape tomatoes, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 27 minutes.

Instructions

Preheat oven to 42

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Oven

Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan.

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Vegetable

Jelly

Roll

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Bowl

Aluminum Foil

Frying Pan

Bake at 425 for 15 minutes or until vegetables are tender and begin to brown.

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Vegetable

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Oven

Drizzle with vinegar, tossing to coat.

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Vinegar

Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.

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Vegetable Broth

Water

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Sauce Pan

Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick.

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Vegetable Broth

Cornmeal