Polenta (or Grits) with Roasted Vegetables

I never knew what polenta was until just a few years ago.  So this southern gal decided to try it and ... it's GRITS!   Okay, it's not exactly grits.  But it is very much like grits.  I've always used coarse yellow corn grits, so for me, it is very close.  

This recipe is adapted from one I saw in Fine Cooking magazine.  

For the Roasted Vegetables:  

1 lb. crimini mushrooms, halved (or quartered if they are very large)

1 lb. fresh pearl onions (or frozen pearl onions, thawed)

1 lb. Brussels sprouts, trimmed and halved

2 tbsp. olive oil

4 garlic cloves, pressed or minced

2 tsp fresh thyme

salt and black pepper to taste

1 tbsp sherry vinegar (or red wine vinegar)

Preheat the oven to 450°F.  

In a large bowl, toss the veggies with the olive oil, garlic, thyme, and salt and pepper.  Spread on a heavy rimmed baking sheet or in a low, flat piece of stoneware.  I love roasting veggies in my stoneware.  Roast for 20 minutes; stir veggies, then continue roasting until all are tender and browned, about 35-40 minutes total.  Transfer to a serving bowl; toss with vinegar.  

You can make polenta from your favorite recipe or....  

1 cup coarse yellow corn grits

5-6 cups vegetable broth

3 tbsp. Earth Balance Buttery Spread

salt and pepper to taste

Add all ingredients and bring to a boil over medium-high heat, stirring constantly.  Reduce to low and cook, uncovered, stirring very frequently to prevent lumps, until liquid is absorbed and grits are thick, about 7 minutes. Adjust seasonings.  You can also add a little nutritional yeast if you'd like "cheezier" tasting grits.  

Serve in shallow bowls with the roasted veggies on top.  

This was SOOO good!