Ingredients
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1/2 lb asparagus, cut into 1 inch pieces
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3 small zucchini, 1/4 inch slices (or equivalent)
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1 red onion, sliced into 3/4 inch chunks
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1 teaspoon olive oil
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1 1/2 tablespoons red wine vinegar
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1 teaspoon Splenda sugar substitute
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1 3/4 cups skim milk
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1/2 cup cornmeal
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1/4 teaspoon sea salt
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1/2 teaspoon basil or 1/2 teaspoon rosemary
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2 tablespoons parmesan cheese, freshly grated
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1 garlic clove, minced
Instructions
- 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.