Cheesy Polenta with Roast Spring Vegetables
Ingredients
- 1 bunch asparagus, cut into 2-inch segments
- 1 bunch radishes, quartered
- 1 small zucchini, cut into big chunks
- 1/4 cup snow peas
- 1/4 red onion, chopped (about 1/2 cup)
- 1 Tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
- 1 cup instant polenta
- 1 cup GO VEGGIE lactose-free mozzarella shreds
- 1 Tablespoon dairy-free butter, or olive oil
- 2 Tablespoons chopped fresh basil
Instructions
Cheesy Polenta with Roast Spring Vegetables serves 4 original recipe by healthy-delicious.com.
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