Roasted Veggies Over Creamy Polenta Recipes
ROASTED VEGGIES OVER CREAMY POLENTA
Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes!
Provided by Brooke the Cook in
Categories One Dish Meal
Time 28m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
- Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
- While veggies are roasting, combine red wine vinegar and splenda, set aside.
- Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
- Remove veggies from oven and pour red wine mixture over top, stirring to combine.
- Top polenta with veggies and grated parmesan cheese.
Nutrition Facts : Calories 215.7, Fat 4.1, SaturatedFat 1.3, Cholesterol 5.8, Sodium 165, Carbohydrate 34.7, Fiber 4.8, Sugar 6, Protein 12.3
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