Ingredients

• ●1/2 cup Polenta (coarse ground)
• ●2 cups Water or vegetable broth
• ●1 tablespoon Butter or olive oil
• ●to taste Salt
• ●to taste Pepper
• ●1/4 cup Grated Parmesan cheese (optional)
• ●1 cup Mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• ●1 tablespoon Olive oil
• ●to taste Salt
• ●to taste Pepper
• ●to taste Italian seasoning or red pepper flakes (optional)
• ●2 tablespoons Pesto
• ●to taste Grated Parmesan cheese (optional)

Instructions

1. 1Preheat oven to 400°F (200°C). Chop vegetables into bite-sized pieces. Toss with olive oil, salt, pepper, and any other spices. Spread on a baking sheet.
2. 2Roast vegetables for 20-25 minutes, or until tender and slightly caramelized.
3. 3While vegetables roast, bring water or broth to a boil in a saucepan. Gradually whisk in polenta, making sure there are no lumps.
4. 4Reduce heat to low and cook, stirring frequently, for about 20-25 minutes, or until polenta is creamy and thickened. Stir in butter or olive oil, salt, pepper, and Parmesan cheese (if using).
5. 5Spoon polenta into a bowl. Top with roasted vegetables and pesto. Sprinkle with Parmesan cheese, if desired. Serve immediately.