Polenta With Roasted Vegetables

• 1 medium yellow bell peppers or 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into thin wedges
• 1 medium zucchini, halved lengthwise, cut into 1-inch pieces
• 1 (8 ounce) package whole mushrooms, quartered
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 12 teaspoon coarse salt (kosher or sea salt)
• 14 teaspoon crushed red pepper flakes
• 30 ounces muir glen organic fire roasted diced tomatoes, undrained
• 1 cup yellow cornmeal
• 34 cup water
• 3 14 cups boiling water
• 1 teaspoon coarse salt (kosher or sea salt)

1. Heat oven to 450F In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic.
2. Drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper.
3. Toss to coat evenly.
4. Bake 15 minutes, stirring once halfway through baking.
5. Add tomatoes; stir.
6. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated.
7. Let stand 5 minutes; stir.
8. Meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water.
9. Stir in 3 1/4 cups boiling water and 1 teaspoon salt.
10. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
11. Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat.
12. Stir until smooth.
13. Serve tomato sauce over polenta.

yellow bell peppers, onion, zucchini, mushrooms, garlic, olive oil, salt, red pepper, glen organic, yellow cornmeal, water, boiling water, coarse salt

Taken from www.food.com/recipe/polenta-with-roasted-vegetables-468680 (may not work)