Roasted Vegetables over Polenta

The creamy polenta works well with the roasted vegetables.  You could also serve this over couscous.   This would be a very nice dish to serve on a cool fall evening.


2 cups polenta
8 oz. button mushrooms, sliced
8 oz. baby bellas, sliced
1 large red onion, sliced
2 medium crowns broccoli, cut in small florets
½ bag petite carrots
½ cup white wine
1 t. basil
3 large cloves garlic, minced
2 T. Dijon mustard
1 -1/2 t. salt
2 T. red wine vinegar
1 carton cherry tomatoes
½ t. basil
1 clove garlic, minced
½ t salt


Preheat oven 450 degrees and line a baking sheet with no stick foil.  In a medium size bowl mix the mushrooms, onions and carrots together.  In a glass measuring cup whisk wine, 1 t. basil, 2 cloves garlic, Dijon mustard and ½ t. salt together.  Pour over veggies.  Roast for 20 minutes. Remove from oven and splash the red wine vinegar on top of vegetables.

Steam the broccoli in microwave in a bit of water for 3 minutes on high.  Then drain any excess water. 

Cook polenta in 6 cups of boiling water.  Add 1 t. salt and 1 clove minced garlic.  Continue stirring until polenta is thoroughly cooked.

Meanwhile, cut cherry tomatoes in half.  Place in a bowl with ½ t. basil and remaining clove of garlic and salt. 

Assemble dish, spoon some polenta in a pasta bowl, then top with veggie mix from oven.  Next spoon a small garnish of the cherry tomato mixture and serve.