Saturday, April 16, 2011

Roasted Veggies and Polenta

This is a meal Aunt K often prepares for us when we visit. She likes to stress the importance of eating things that only have ingredients you can pronounce and know what they are. I think this is some of the best advice I've ever heard. I mean, even though you might be able to pronounce "maltodextrin," do you know what exactly that is? Why would you want to eat food that consists of mysterious ingredients? (What in the world is tartaric acid?) Also, it's important to look for food that doesn't have a mile long list of ingredients, most of which you can't pronounce.

Roasted veggies and polenta is completely all natural, with simple ingredients that everyone has heard of: vegetables and corn. That's it. My package of dry polenta has only one ingredient in it: corn.

I used Bob's Red Mill polenta, which was super easy.

This is how I did the roasted veggies:

1 red pepper
1 small onion
10 mushrooms
1 garlic bulb, cloves separated and peeled
10 stalks of asparagus
6 fresh brussel sprouts

Cut all the veggies into bite-sized chunks, put into large mixing bowl.
Drizzle olive oil over veggies. Sprinkle sea salt and pepper over veggies.
Mix the veggies and oil mixture together well.
Spread veggies onto a pan.
Roast in oven for 30 minutes.

Meanwhile, follow the directions on the polenta package. Make sure to mold it in a bowl after it has cooked for awhile, so you can slice it into pieces.

Pile the roasted veggies on top of some slices of polenta and feel free to pig out. It is SO good!

This meal is comprised only of vegetables; it is so filling and so delicious! No guilt-factor at all. It is the perfect healthy meal for a weeknight when you just want to whip up something quick.


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