Ingredients

• 1/2 lb asparagus, cut into 1 inch pieces
• 3 small zucchini, 1/4 inch slices (or equivalent)
• 1 red onion, sliced into 3/4 inch chunks
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Splenda sugar substitute
• 1 3/4 cups skim milk
• 1/2 cup cornmeal
• 1/4 teaspoon sea salt (optional)
• 1/2 teaspoon basil (optional) or 1/2 teaspoon rosemary (optional)
• 2 tablespoons parmesan cheese, freshly grated

Instructions

1. Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.

2. Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.

3. While veggies are roasting, combine red wine vinegar and splenda, set aside.

4. Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.

5. Remove veggies from oven and pour red wine mixture over top, stirring to combine.

6. Top polenta with veggies and grated parmesan cheese.