Cheesy Polenta with Roasted Veggies

Cheesy Polenta with Roasted Veggies

Ingredients:

• 1 cup finely ground polenta (we love Golden Pheasant, not at TJ)
• 4 cups low sodium chicken broth
• 1 cup finely grated parmesan cheese
• 1 dozen baby tomatoes
• 6 cremini mushrooms, thinly sliced
• 1 bunch broccoli rabe
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 cup freshly grated parmesan, for topping

Directions:

1. Preheat oven to 400 degrees. Arrange broccoli and tomatoes on baking sheet. Drizze with olive oil, kosher salt and red pepper flakes. Roast for 15 minutes tossing at about 8 minutes.

2. Saute 4 cloves of garlic, finely chopped. Add mushrooms and white wine and cook until liquid evaporates.

3. In a seperate pot boil chicken broth. Whisk in polenta slowly unitl it starts to bubble. Then slowly add in olive oil and finely grated parmesan cheese until thick and creamy.

4. Add broccoli and tomatoes to the skillet and saute until well coated and mixed with olive oil and garlic.

5. Pour polenta into bowls, arrange veggies on top, then top with freshly grated parmesan.