
Roasted Summer Vegetable Polenta Bowls
Ingredients (13)
- 1 zucchini, in 1/2 inch chunks
- 1 yellow squash, in 1/2 inch chunks
- 1 eggplant, in 1/2 inch chunks
- 1 pint cherry tomatoes
- 1/2 sweet yellow onion, chopped into thin slices
- 3 Tablespoons olive oil
- 2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper
- 4 cups water (or use 2 cups chicken broth and 2 cups water for a richer polenta)
- 1 teaspoon salt
- 1 cup polenta or yellow cornmeal
- 3 Tablespoons salted butter
- 1 cup sharp cheddar cheese
Ingredient Facts and Health Benefits
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Directions
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