Cheesy Polenta With Roasted Vegetables

• 8 ounces instant polenta
• 2 ounces Parmesan cheese grated, plus extra shavings to garnish
• 2 ounces cheddar cheese grated
• 2 tablespoons fresh basil leaves chopped, plus extra leaves to garnish
• 2 cloves garlic minced
• 3 tablespoons olive oil
• 1 eggplant cut into chunks
• 1 red pepper sliced
• 2 beets cooked, quartered
• 1 red onion cut into wedges
• 3 1/2 ounces baby corn halved
• 3 1/2 ounces 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, fresh basil, garlic, olive oil, red pepper, beets, red onion, corn halved

Taken from www.yummly.com/recipe/Cheesy-Polenta-with-Roasted-Vegetables-1400747 (may not work)