Picky Cook

polenta with baked veggies

1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 pints grape tomatoes, cut into wedges
3 large carrots, cut into 1" chucks
3 shallots, cut into chunks
1 lg bunch asparagus, cut into 1" pieces
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh oregano

From Main Course

preheat the oven to 400 degrees F.

pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. in a large bowl combine the remaining ingredients. toss to coat. pour the vegetables over the canned tomatoes in an even layer. cover the baking dish with foil and bake for 20 minutes. remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

polenta

3 cups vegetable broth
3/4 corn meal
1/4 c shallots minced
6 cloves garlic
1 tbs olive oil
salt and pepper
2 tbs cream
2 tbs butter

heat vegetable broth in pot.
saute the shallot and garlic in olive oil.
add broth to shallot and garlic. return to boil. gradually stir in corn meal and cook over medium heat until thickened (5-8 minutes). take off heat and stir in 2 tbs cream and 2 tbs butter.