CasserolesRecipesVeggie-Lover Dinners

Cheesy “Corn Bread” with Roasted Veggies

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Ok, the secret is out. This dish is not actually corn bread; it’s polenta. To get my kids to eat it though, I tell them that it is really cheesy corn bread and they are all over this stuff! What is polenta? It is also referred to as corn grits because it is a coarsely-ground cornmeal. I find mine in the whole foods section of the grocery store with all of the “Bob’s Red Mill” products.

polenta

I made this recipe for the first time when I saw it on the Produce on Parade blog years ago. You can find the original recipe here. To make it more kid-friendly, I made some changes. Enjoy!

 

Cheesy “Corn Bread” with Roasted Veggies

Roasted Veggies
2 medium Sweet Potatoes, chopped
2 small Zucchini Squash, chopped
2 Cups Red Onion, chopped
1 1/2 large Red Bell Peppers, chopped
2 Tablespoon Olive Oil
Salt and Pepper to taste

Cheesy “Corn Bread”
6 cups Water
2 cups Stone Ground Polenta
2 cups Sharp Cheddar Cheese
1/2 teaspoon Salt
1/4 teaspoon Pepper

Makes 8-10 servings.

 

1. Preheat the oven to 450 degrees. Chop all vegetables into cubes using my not-so-secret chopping tip. Keep the sweet potatoes separate and zap them in a microwave safe bowl with a tablespoon of water for about 2 minutes.

sweet potatoes microwave

2. Toss all the vegetables in a large bowl with olive oil, salt and pepper. Pour them onto a large, tin foil-lined cookie sheet, and roast for about 15 minutes. Stir them once or twice to ensure even cooking. Once they are crisp-tender, remove and set aside. Decrease oven temperature to 350 degrees.

Vegetables oven roasted

2. Meanwhile, bring water to boil in a large pot. Slowly stir in the polenta with a long wooden spoon. Reduce heat to medium and keep stirring for about 10 minutes until it is the consistency of very thick cream of wheat.

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3. Remove from heat and add the cheese, salt, and pepper. Pour into a greased 9 x 13 inch pan and level it evenly inside the pan with the back of your spoon.

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4. Bake at 350 degrees for 10 minutes. Remove from oven, top evenly with roasted vegetables, and bake for another 5 minutes.

Polenta topped with Roasted Vegetables

5. Remove from oven and let sit for about 5 to 10 minutes. Season with salt and pepper as needed and serve immediately.