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