Polenta Bowls w/ Roasted Vegetables

I love polenta with a braised shank on top, but what about a vegetarian version?

Comforting, hearty and so good!

Polenta is an Italian fine cornmeal, and truth be told, I sometimes just use good ol' Quaker corn meal.

Here's how to make it on the stovetop. It cooks up quickly.

1 cup of cornmeal/polenta
4 cups of chicken stock
1 tsp salt
1/2 cup grated Parmigiano Reggiano
3 tbsp butter

Just keep stirring the cornmeal w/ the stock while bubbling, on medium heat until you get a desired thickness.
Add in the butter and cheese and stir in at the end. About 8 minutes of stirring w/ a silicone spatula.

Set aside.

Here, I roasted these beautiful baby red pearl onions with some olive oil and kosher salt.

Along with some broccoli and sauteed mushrooms with garlic.

I chopped up one of my precious oven roasted tomatoes and add it to the mix.

You can use any roasted vegetable you like.

Drizzle with olive oil just before serving.