3 cups vegetable stock or chicken stock 750 ml
1 cup cornmeal 250 ml
1 medium red bell pepper, cut into quarters
1 medium yellow pepper, cut into quarters
1 medium red onion, sliced
2 small zucchini (about 8 oz [250 g]), cut in half lengthwise
1 tbsp olive oil 15 ml
1 small head garlic, top ½ inch (1 cm) cut off
1 tbsp balsamic vinegar 15 ml
2 oz goat cheese (chèvre) 50 g
1. In a deep saucepan over medium-high heat, bring stock to a boil. Reduce heat to low; gradually whisk in cornmeal. Cook, stirring, for 5 minutes. Pour into baking dish, smoothing top; chill.
2. In a bowl combine red pepper, yellow pepper, onion, zucchini and olive oil; transfer to prepared baking sheet. Wrap garlic loosely in foil; add to baking sheet. Roast vegetables in preheated oven, turning occasionally, for 45 minutes or until tender.
3. Squeeze garlic out of skins; chop remaining vegetables. Transfer all to a bowl. Sprinkle with balsamic vinegar; toss to coat well.
4. Turn polenta onto cutting board; cut into 4 squares. In a large nonstick frying pan sprayed with vegetable spray, cook polenta over medium-high heat for 2 minutes or until golden. Turn; cook for 1 minute. Spoon polenta onto serving plates. Top with vegetable mixture; sprinkle with goat cheese. Serve.