Cheesy Polenta With Roasted Vegetables

• 8 oz instant polenta
• 2 oz Parmesan cheese, grated, plus extra shavings to garnish
• 2 oz Cheddar cheese, grated
• 2 tbsp fresh basil leaves, chopped, plus extra leaves to garnish
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 None eggplant, cut into chunks
• 1 None red pepper, sliced
• 2 None beets, cooked, quartered
• 1 None red onion, cut into wedges
• 3.5 oz baby corn, halved
• 3.5 oz asparagus tips, halved

1. Preheat oven to 425u0b0F. Line an 8 inch square cake pan with plastic wrap. Bring 3 cups water to a boil. Add 1 tsp salt. Stir in polenta with a wooden spoon. Cook over low heat for 5 mins. Stir in Parmesan and Cheddar. Add basil. Transfer to prepared pan and set aside to cool.
2. Meanwhile, toss together garlic, 2 tbsp oil and vegetables. Transfer to a roasting pan and roast for 35 mins, until tender and lightly charred.
3. Cut polenta into 4 squares. Heat remaining oil in a frying pan. Cook polenta for 2 mins per side. Serve hot with roasted vegetables. Garnish with Parmesan shavings and basil leaves.

polenta, parmesan cheese, cheddar cheese, basil, garlic, olive oil, eggplant, red pepper, beets, red onion, baby corn

Taken from recipes-plus.com/api/v2.0/recipes/28953 (may not work)