• Sonya Patel

Harissa Kissed Roasted Veggies with Polenta

The perfect mix of comforting crispy cheesy polenta and warm spicy veggies!

Ingredients:

  • 1 1/3 cups Polenta

  • 1/3 parmesan

  • 2 tbs olive oil

  • Salt and pepper

  • 3 cups of seasonal veggies of your choice

  • 15 oz can of diced tomatoes

  • Harissa


Method for Polenta:

  • Heat over to 425

  • Boil 4 cups water and add in 1 1/3 cups polenta stirring to ensure it doesn't stick to the bottom of the pan

  • After about 15 minutes, mix in about 1/3 cup grated parmesan cheese and about 2 tbs olive oil, add salt and pepper to taste

  • Once incorporated, spread polenta into a greased baking dish

  • Bake for about 30 minutes

*You can leave out cheese to make this a vegan dish


Method for Veggies:

  • While the polenta is cooking, Chop 3 cups of seasonal veggies (we used red onion, zucchini, yellow squash, red peppers and mushrooms)

  • Drain 1 15 oz can of diced tomatoes and mix with veggies (fresh tomatoes can be used instead)

  • Toss veggie mixture with olive oil, salt and pepper, and harissa to taste (we used original but any flavor would be delicious)

  • Roast on 425 until the veggies are soft (About 20-25 minutes) stirring halfway through

When plating, we suggest topping with more harissa!