Creamy Polenta with Roasted Vegetables

Ingredients

• 0.5 pound asparagus spears fresh
• 1.8 cups milk fat-free
• 1 teaspoon garlic minced
• 1 teaspoon olive oil 
• 2 tablespoons parmesan cheese fresh grated
• 1 small onion red cut into 3/4-inch pieces ( 1 1/2 cups)
• 1.5 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 
• 0.5 cup cornmeal yellow
• 2 medium zucchini cut into 1/4-inch slices ( 2 1/2 cups)

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 47
2. Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces.
3. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray.
4. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated.
5. Bake at 475 for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.
6. Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.
7. Immediately spoon cornmeal mixture onto 3 individual serving plates.
8. Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture.
9. Sprinkle evenly with cheese; sprinkle with pepper, if desired.