Easy Polenta and Roasted Veggies (serves 4, ready in 20 min)
From humble beginnings in Northern Italy, polenta is tasty, filling and super versatile. Make it yourself from cornmeal or use store-bought polenta, serve it creamy and smooth or in the form of a cake. Top it with roasted veggies and shaved parmesan and your taste buds will sing Momma Mia!
2 pounds asparagus spears, trimmed and cut into thirds
1 small red onion, cut into wedges
1 (8-ounce) package whole mushrooms, halved
1 1/2 tbsp olive oil
½ tsp salt, divided
4 c water, divided
1 c yellow cornmeal
¾ c shredded Parmesan cheese
1/4 c chives, minced
2 tbsp lemon juice (~1 lemon)
Preheat oven to 500°F. Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake 8 min. or until roasted.
Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil.
Stir cornmeal into remaining cup of water and add to boiling water, stirring constantly. Cook 4-5 min. or until thickened, stirring occasionally. Stir in cheese. Sprinkle chives and lemon juice to roasted veggies; toss gently. Serve over polenta.