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Parmesan Polenta with Roasted Vegetables
Ingredients
  • 2 bell peppers in assorted colors, chopped into ½-inch pieces
  • 1 small eggplant, cut into 1-inch cubes (1-½ cups)
  • 1 pint grape or cherry tomatoes, halved
  • 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 garlic cloves, finely chopped
  • ½ teaspoon crushed red chili flakes
  • 2 teaspoons chopped fresh thyme or rosemary
  • 1 tablespoon balsamic vinegar
  • 1 cup coarse cornmeal
  • 1 to 2 teaspoons salt
  • ½ cup grated fresh Parmesan cheese
  • 4 tablespoons butter
Steps
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