HANDS-ON: 30 MIN. // TOTAL: 30 MIN. // SERVES 4
This recipe is so satisfying and filling, I promise you won’t miss the meat! Homemade lemon pepper—just a quick mix of freshly ground black pepper and lemon zest—gives the roasted vegetables a savory, tangy kick that complements the creamy polenta.
1 pound zucchini (about 2 medium), halved lengthwise and cut into 1/3-inch-thick slices
2 cups fresh broccoli florets
1 medium red onion, chopped
1 cup cherry tomatoes
5 teaspoons olive oil
11/2 teaspoons garlic powder
3/4 teaspoon kosher salt
1 teaspoon lemon zest
1/2 teaspoon black pepper
11/4 cups stone-ground yellow cornmeal
2 cups low-sodium vegetable broth or chicken broth
3 cups 1% milk
11/2 teaspoons minced fresh thyme
1/2 ounce Parmesan cheese, grated (about 1/3 cup)
1 Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
2 Combine the zucchini, broccoli, onion, tomatoes, oil, garlic powder, and 1/4 teaspoon of the salt in a large bowl; toss to combine. Arrange in an even layer on the prepared baking sheet, and roast until the vegetables are tender and browned and the tomatoes have burst, 15 to 20 minutes. Whisk together the lemon zest and pepper in a small bowl; sprinkle over the vegetables.
3 Meanwhile, combine the cornmeal, broth, milk, and thyme in a microwavable 2-quart baking dish or large glass measuring cup and whisk until blended. Microwave on high in 5-minute intervals, whisking after each interval, until the polenta is creamy and tender, about 15 minutes. Gently whisk the polenta until smooth. Add the Parmesan and remaining 1/2 teaspoon salt, and whisk well. Spoon the polenta into four bowls and top with the roasted vegetables.
(SERVING SIZE: ABOUT 11/4 CUPS POLENTA AND 1 CUP VEGETABLES): CALORIES 336; FAT 10G (SAT 3G, UNSAT 6G); PROTEIN 13G; CARB 50G; FIBER 10G; SUGARS 15G (ADDED SUGARS 0G); SODIUM 608MG; CALC 33% DV; POTASSIUM 17% DV
DAIRY-FREE AND VEGAN OPTION: Prepare the recipe as directed, substituting unsweetened nondairy milk (such as almond or soy) for the 1% milk and omitting the Parmesan cheese. Sprinkle each serving with 1/2 tablespoon toasted pine nuts.