Wednesday, April 16, 2014

Roasted Vegetables and Polenta

Roasting veggies low and slow, provides wonderful texture, with crunchy exterior and soft interior. It also concentrates the sweet flavors.

All discussed at more length here:

Tonight I added chunks of leftover cheesy polenta (spell check hint: tadpole).

I like to make extra polenta for lunches (well, yeah, I like to make extra of everything for lunches) but this time there was more than enough to make a whole nother meal.

But, if you slow-roast your veggies, there's enough time to make fresh polenta.

Serve with parmesan for grating and a salad.

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