Grilled Vegetables with Parmesan Polenta

• Gluten free

• Produce

  • 1 small bunch Asparagus
  • 6 Baby corns
  • 1/4 Butternut squash/pumpkin
  • 12 Cherry tomatoes, halves
  • 4 Cloves garlic - cut into quarters
  • 1 Eggplant
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 1/4 tsp Herbs, dried mixed
  • 1 Onion

• Canned Goods

  • 4 cups Stock

• Pasta & Grains

  • 1 cup Polenta

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 Pepper
  • 1 Salt and black pepper
  • 1 Salt and black pepper to season

• Oils & Vinegars

  • 2 tbsp Butter or extra-virgin olive oil, unsalted
  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan

• Liquids

  • 1 cup Water

Found on mayakitchenette.com

Ingredients

• 1 pepper
• 1 onion
• ¼ butternut squash/pumpkin
• A small bunch of asparagus - trimmed
• 1 eggplant
• 6 baby corns
• 12 cherry tomatoes - cut into halves
• 4 cloves garlic - cut into quarters
• ¼ tsp dried mixed herbs
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and black pepper to season
• 4 cups stock (vegetable or chicken)
• 1 cup water
• 1 cup polenta
• ½ cup parmesan
• ½ tsp garlic powder
• 1 clove garlic, grated
• Salt and black pepper to taste
• 2 tablespoons unsalted butter or extra-virgin olive oil

Directions

• Preheat the oven to 200°C.
• Cut all the vegetables into bite-sized chunks
• Place the vegetables in a bowl and add all the other ingredients.
• Toss well to coat and pour these into a baking tray
• Roast your vegetables in the hot oven for around 50-60 minutes, or until soft and golden.
• Once the vegetable is almost done, you can get started on the polenta.
• In a pan, melt butter or add olive oil.
• Saute garlic for 1 minute.
• Pour water and stock and once it reaches a soft boil, add the polenta and whisk until smooth.
• Cook for about 15 minutes or so until the polenta has thickened.
• Add parmesan, garlic powder and seasoning.
• Serve immediately with the grilled vegetables.