This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.
Cheesy Polenta with Roasted Eggplant & Red Pepper Sauce
This hearty vegetarian main dish features tender eggplant, cheesy polenta and a roasted red pepper sauce. It's perfect for entertaining friends and family who are eating more plant-based meals.