Slow Cooker Polenta and Roasted Summer Veggies

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Servings: 4 Prep: 45 min Cook: 555 min Dairy Free Gluten Free Oven Slow Cooker/Crock Pot Added about 1 month ago

Slow Cooker Polenta and Roasted Summer Veggies

Ingredients

For the polenta: 5 tablespoons extra virgin olive oil 2 teaspoons minced garlic 4 cups chicken broth 1 cup cornmeal For the roasted veggies: ½ red onion 1 small eggplant 2 small zucchinis 1 small yellow squash 1 red bell pepper 2 sprigs fresh thyme 4 tablespoons extra virgin olive oil ⅛ teaspoon sea salt, to taste ⅛ teaspoon ground black pepper, to taste parchment paper

Instructions

1. (This recipe prepares the polenta in a slow cooker. If you prefer a stovetop and oven method for quicker cook time, use Creamy Polenta recipe method then proceed to step 6.)

2. For the polenta: Preheat the slow cooker to high.

3. Turn the slow cooker to low and grease the walls of the pot with 1 tablespoon (per 4 servings) of the fat.

4. Add garlic, broth, cornmeal, and remaining fat to slow cooker.

5. Stir well; cover and cook on low for 6-9 hours (3-4 hours on high), stirring occasionally. While the polenta is cooking prepare the roasted veggies.

6. For the roasted veggies: Preheat oven to 350F.

7. Peel red onion. Cut eggplant, zucchini, yellow summer squash, red onion, and bell peppers into 3/4 inch pieces. Remove thyme from stem.

8. Place veggies in a large bowl and toss with olive oil, sea salt, and pepper to taste.

9. Line a baking sheet with silpat or parchment paper. Arrange veggies in a single layer on the lined sheet.

10. Roast, tossing once, for 20-25 minutes until the veggies are caramelized.

11. When polenta is finished cooking, season with salt and pepper to taste.

12. Transfer polenta mixture to a greased 8 inch baking dish. Bake polenta until it begins to set - about 15 minutes.

13. Remove from oven and top evenly with roasted veggies. Bake until veggies are warm. Remove from oven and serve.