Parmesan Pepper Polenta with Roasted Tomatoes

Ingredients

• 0.5 cup julienne-cut bell pepper yellow
• 1 teaspoon pepper black
• 2 tablespoons parsley fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 6  garlic cloves minced
• 3 pints grape tomatoes 
• 0.8 cup half-and-half 
• 2 teaspoons olive oil 
• 3 ounces parmesan cheese fresh grated
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon salt 
• 14 ounce vegetable broth canned
• 2.3 cups water divided
• 1.5 cups cornmeal yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 42
2. Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan.
3. Bake at 425 for 15 minutes or until vegetables are tender and begin to brown.
4. Drizzle with vinegar, tossing to coat.
5. Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.
6. Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick.
7. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.