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.