Creamy Spinach Polenta With Roasted Vegetables

• 2 medium zucchini, thickly sliced
• 6 None baby eggplant, thickly sliced
• 4 None plum tomatoes, quartered
• 4 None portobello mushrooms, quartered
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 2 1/3 cups milk
• 1 cup polenta
• 1/2 cup finely grated Parmesan cheese
• 7 oz baby spinach, coarsely chopped

1. Preheat the oven to 425u0b0F.
2. Combine zucchini, eggplant, tomato, mushrooms, oil and garlic, in single layer, in large shallow baking pan. Roast about 20 mins or until vegetables are tender.
3. Meanwhile, combine 2 cups of the milk and 2 cups water in a large saucepan; bring to a boil. Gradually add polenta in a thin steady stream, stirring constantly. Reduce heat to low; simmer, stirring, about 5 mins or until polenta thickens. Stir in cheese, spinach and remaining 1/3 cup milk.
4. Divide vegetables among serving plates; top with polenta. Sprinkle with additional Parmesan cheese, if desired.

zucchini, baby eggplant, tomatoes, portobello mushrooms, olive oil, garlic, milk, polenta, parmesan cheese, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/34598 (may not work)