Polenta Breakfast Bowls with Roasted Vegetables

Ingredients

• 1 cup Polenta
• 4 cups Vegetable Broth
• 1 pint Cherry Tomatoes
• 1 medium Zucchini
• 1/2 medium Red Onion
• 1 medium Bell Pepper (any color)
• 2 tablespoons Olive Oil
• 2 cloves Garlic
• 1/4 cup Fresh Basil
• 2 tablespoons Parmesan Cheese (optional)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Chop the cherry tomatoes in half and dice the zucchini, red onion, and bell pepper.
3. 3In a bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper.
4. 4Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
5. 5While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan.
6. 6Gradually whisk in the polenta and reduce heat to low. Cook, stirring constantly, for about 20-25 minutes, or until the polenta is thick and creamy.
7. 7Divide the polenta among bowls and top with the roasted vegetables.
8. 8Garnish with fresh basil and Parmesan cheese (if using).

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