Roasted Veggies Over Creamy Polenta

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 3
• 1/2 lb asparagus, cut into 1 inch pieces
• 3 small zucchini, 1/4 inch slices (or equivalent)
• 1 red onion, sliced into 3/4 inch chunks
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1 1/2 tablespoons red vinegar
• 1 teaspoon splenda sugar substitute
• 1 3/4 cups skim milk
• 1/2 cup cornmeal
• 1/4 teaspoon sea salt (optional)
• 1/2 teaspoon basil (optional) or 1/2 teaspoon rosemary (optional)
• 2 tablespoons parmesan cheese, freshly grated

Recipe

• 1 preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
• 2 toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
• 3 while veggies are roasting, combine red vinegar and splenda, set aside.
• 4 pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. heat for 5-7 minutes, until mixture thickens. this is a light & creamy polenta, so should not be dense or lumpy. pour polenta into three serving bowls.
• 5 remove veggies from oven and pour red mixture over top, stirring to combine.
• 6 top polenta with veggies and grated parmesan cheese.