Roasting large chunks of vegetables imparts them with a deep flavor and an alluring brown coating. Garlic cooked by this method becomes sweet and mellow. Polenta is a cornmeal mush popular in Northern Italy.
Ingredients
- ROASTED VEGETABLES:
- 1 red bell pepper cored and cut into 1-1/2-inch square pieces
- 1 green bell pepper cored and cut into 1-1/2-inch square pieces
- 1 large tomato cored and cut into eighths
- 2 celery ribs sliced diagonally 1/2-inch thick
- 8 cloves garlic peeled
- 1 teaspoon dried thyme
- Freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium onions sliced 1/2-inch thick
- Salt to taste
- POLENTA:
- 1/2 teaspoon salt
- 1 1/4 cups cornmeal
- 1 tablespoon butter cut up
- 1/3 cup grated Parmesan cheese
