Roasted Summer Vegetable Polenta Bowls

Serves: 4 Save

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

Directions

Learn how to make this recipe at NeighborFood