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  • 2 medium carrots, sliced ½" thick
  • 2 medium red potatoes, cut into 1" chunks
  • 1 medium red onion, sliced ½" thick
  • 3 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1 medium yam, peeled and cut into 1" chunks
  • 1 red bell pepper, seeded and sliced ½" wide
  • 1 medium zucchini, sliced ½" thick
  • 2 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 1 14½-oz can chicken broth + enough water to make 4 cups
  • 1 cup Polenta
  • ¼ cup grated Parmesan cheese
  • 1 cup slivered almonds, toasted
  • Salt and pepper to taste

Heat oven to 450°. Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake ½ hour. Remove foil; add yam, peppers, zucchini, garlic and vinegar, toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. Meanwhile, in medium saucepan, bring broth and water to boil. Mix in polenta; reduce heat to medium. Cook, stirring constantly, about 3 to 4 minutes until thickened. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on 4 serving plates. Top with roasted vegetables and almonds. Makes 4 servings.