Roasted Vegetable Polenta
2 Tbsp. olive oil
1 zucchini, diced
2 tomatoes, diced
1/2 red onion, diced
1 cup baby carrots, diced
1 yellow pepper, diced
1 clove garlic, grated
2 cups instant polenta
2 1/2 cups chicken stock
1/2 cup low-fat cheese, shredded Monterey Jack & cheddar mixture
2 Tbsp. agave
2 Tbsp. butter
Top with fresh basil, chopped
Preheat oven to 425 degrees.
Dice all vegetables and place on a cookie sheet.
Drizzle with olive oil and season with salt & pepper.
Roast vegetables in oven for 20-25 minutes.
In a large saucepan, bring chicken stock to a rapid boil. Whisk in polenta and stir until creamy and thick ~ about 3 minutes.
Turn off heat and stir in cheese, agave and butter.
Serve the roasted vegetables on top of the creamy polenta. Garnish with chopped basil.