- Ingredients
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- 1cup raw instantaneous polenta
- ⅔cup grated Parmesan, divided
- ⅛-¼teaspoon cayenne pepper
- 1 Vegetable oil cooking spray
- 2 cloves garlic, chopped
- 2tablespoons chopped new thyme (or oregano) or 1 tbsp dried
- ¼cup new lemon juice
- 1tablespoon olive oil
- 8 asparagus stalks, ends trimmed
- 8 scallions, trimmed
- 2 dinky Japanese or Italian eggplants, trimmed and halved
- 1 medium-monumental yellow squash (about 1/2 lb), in the reduction of into 1/3-hotfoot-thick slices
- 1 cup cherry tomatoes
- Sauce
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- 1 jar (12 oz) interesting roasted crimson peppers, drained
- ⅓cup vegetable (or chicken) broth
- 1 monumental clove garlic, chopped
- 3tablespoons chopped new chives, basil or parsley (plus extra for garnish)
- 1tablespoon balsamic vinegar
- For Sauce
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Combine all sauce ingredients in a blender or meals processor and mix until subtle.
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- Instructions
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Deliver 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a circulation, whisking to combine. Decrease warmth to medium-low and simmer, stirring time and all over again, until thick, 3 to 5 minutes. Plug in 1/3 cup Parmesan and season with cayenne and salt.
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Coat a 9″ pie plate with cooking spray. Switch polenta to pie plate, subtle into an even layer and let frigid Quarter-hour. Warmth broiler.
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Plug garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and assign up vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from warmth until relaxed and pretty charred, 3 to 5 minutes on all sides. Switch to a platter.
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Sprinkle polenta with final 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then in the reduction of polenta into 8 triangles.
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Divide polenta amongst 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Again any final sauce on the aspect.
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Nutrition Per Serving
280 calories per serving
7.2 g stout (2.3 g saturated)
forty five.4 g carbs
6.1 g fiber
9.8 g protein