POLENTA WITH ROASTED VEGETABLES
-1 large eggplant
– 2 large zucchinis
-2 red peppers
– 1 red onion
– 4 tablespoons olive oil
– 3 tablespoons dried oregano
-1 teaspoon dried rosemary
– salt and pepper to taste
-6 cups vegetable stock
-1 ¾ cup yellow cornmeal
-1 tablespoon olive oil or vegan margarine
-1/4 cup nutritional yeast
-3 cloves of garlic, finely chopped
-salt (depending on how salted your stock is- I usually don’t add any salt)
-1/2 cup of fresh basil to garnish
-balsamic vinegar to garnish
First make the roasted vegetables. Preheat the oven to 400F. Chop all the vegetables into 1 inch chunks, and place them in a large bowl. Add the olive oil, herbs, salt, and pepper; mix until evenly coated. Pour the vegetables onto a cookie sheet lined with parchment paper (or a greased roasting pan). Bake for about 40 minutes or until the edges are starting to brown.
For the polenta, bring the stock to a boil in a large saucepan. Add the garlic and salt if using. Gradually whisk in the cornmeal. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, about 15 minutes. Whisk often. Turn off heat and stir in the margarine and nutritional yeast.
To serve, fill a bowl with a large dollop of polenta and top with the roasted veggies. Top with a drizzle of balsamic vinegar and basil.