Ingredients:
1 cup polenta (coarse cornmeal)
4 cups water or vegetable broth
Salt to taste
1 cup cherry tomatoes, halved
1 zucchini, sliced
1 red bell pepper, sliced
2 tbsp olive oil
2 tbsp basil pesto
Fresh basil leaves, chopped (for garnish)
Instructions:
1. In a saucepan, bring water or broth to a boil; add salt and gradually whisk in polenta. Simmer for 20 minutes, stirring frequently until thickened.
2. Preheat oven to 425°F (220°C). Toss cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender.
3. Stir pesto into the finished polenta.
4. Plate the polenta and top with the roasted vegetables. Garnish with fresh basil.
Prep Time: 10 min | Cook Time: 20 min
