These squares are a complete meal in themselves, or they can be served as a side grain and vegetable dish. Substitute the vegetables and cheese of your choice.
1. Preheat the oven to 425°F.
2. Bring the stock to a boil in a large saucepan set over medium-high heat. Reduce the heat to low and gradually whisk in the cornmeal and Parmesan cheese. Cook, stirring, for about 5 minutes or until the mixture is thick and bubbly.
3. Lightly coat an 8-inch-square casserole dish with vegetable oil. Pour the polenta into the dish and smooth the top. Cover and let set while roasting the vegetables.
4. Line a large baking sheet with foil and lightly coat it with cooking spray. Cut the top off the head of the garlic so that all the cloves are exposed. Wrap in foil. Place the wrapped garlic on the baking sheet along with the bell peppers, onion rings and zucchini. Lightly coat with vegetable oil and roast in the preheated oven, turning occasionally, for 30 minutes or until tender.
5. Remove from the oven and allow to cool slightly. Squeeze the garlic cloves out of the skin and place in a large bowl. Chop the roasted vegetables and add to the bowl. Drizzle with the olive oil and balsamic vinegar.
6. Cut the set polenta into 4 squares (4 x 4 inch). Lightly coat a large, nonstick skillet with vegetable oil and set over medium-high heat. Add the polenta squares and sauté for 3 minutes or until golden. Turn and cook for 1 minute. Place the polenta onto serving plates. Top with the vegetable mixture and sprinkle with goat cheese.
3 cups vegetable stock
1 cup cornmeal
1 Tbsp grated Parmesan cheese
1 small head of garlic
1/2 medium red bell pepper
1/2 medium yellow bell pepper
1/2 medium red onion, cut into 1/2-inch rings
1 small zucchini, cut in half lengthwise
1 Tbsp olive oil
1 tsp balsamic vinegar
1/3 cup crumbled goat cheese (about 1 1/2 oz)
Nutritional Analysis per Serving
Protein 8 g
Fat 7.4 g
Saturated Fat 2.5 g
Carbohydrates 39 g
Cholesterol 6 mg
Sodium 420 mg
Fiber 4 g
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: The entire dish can be prepared up to a day in advance and reheated in a 350°F oven for 10 minutes.
Nutrition Watch: Cornmeal is a healthier grain than white flour or rice. It has four times the fiber of white rice.