MEATLESS MONDAY! What a wonderful Christmas…I hope everyone enjoyed the holiday with family and friends. We’re starting off this final week of December with a deliciously light and healthy meatless meal. Top some creamy honey-scented polenta with roasted vegetables and feta cheese and you’ve got a mouth-watering delight!
Roasted Veggies over Honey Polenta
1 eggplant, diced
2 small zucchini, diced
1 red onion, diced
2 tablespoons avocado oil
salt & pepper
1/2 cup instant polenta
1 1/2 cups 1% milk
1/2 cup chicken broth
1 tablespoon butter
3 tablespoons honey
1/4 cup diced feta cheese
Pecorino Romano cheese
Heat oven to 450°F. Place the diced eggplant, zucchini and red onion on a large baking sheet that has been covered with aluminum foil and sprayed with cooking spray. Drizzle with avocado oil and season with salt and pepper. Roast 20 minutes.
Remove roasted vegetables from the oven; place into a bowl and toss with the feta cheese. Cover the bowl with aluminum foil while cooking the polenta. Heat the milk and the chicken broth to a boil. Stir in the polenta and season with 1/2 teaspoon salt.
Lower the temperature to medium and stir for three minutes. Remove from stove top and stir in the butter and 2 tablespoons honey.
Spoon honey polenta into bowls and top with the roasted vegetable & feta cheese mixture. Drizzle with a little more honey and serve hot. Delicious…