Roasted Vegetables over Polenta with Herb Cream Sauce

Sally Twellman

Simple, delicious and healthy meal, ready in 30 minutes!

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6

3-4 cups Frozen Vegetables (I used broccoli and Cauliflower but you can use a huge range of what you love or have in your fridge/feezer
1 Can Artichoke Hearts half or quarter according to your preference
1 18oz Package Polenta, sliced
1 TBsp butter
2 Tbsp Extra Virgin Olive Oil
1/2 cup diced onion
1-2 Tbsp minced garlic 2 cloves
1 Tbsp Herb de Provance or Homemade mix, see above for link to recipe
3 Tbsp Corn Starch gluten free, if not gluten free can use all purpose flour
1 cup vegetable broth or chicken broth
1/2 cup 2% milk
1/2 cup cream 1/2&1/2 or whipping cream
Sea Salt and Fresh Ground pepper to taste

Place oven on 400 degrees
Place the vegetables on lined baking sheet, roast for 30ish minutes
Place sliced Polenta on lined baking sheet and bake with vegetables, bake for 30 min with vegetables, flip half way.
For Sauce. melt butter and olive oil in a pan. Add Garlic and Onions and saute for 2 minutes (careful not to burn). Add cornstarch and incorporate the oil. Add the Vegetable broth and whisk until smooth. Then add the milk, cream, herbs and salt and pepper. Whisk to make sure it's smooth. Cook on medium-high for 5-7min to thicken, but don't cook too long or it will get too thick (like mine in the picture).
Remove the Polenta and Vegetables from the oven and layer on a plate, drizzle sauce on top and garnish with Sliced black olives.
Enjoy!