Roasted Vegetables with Polenta and SoChatti Honduras-Chipotle Glaze

Try something new for dinner tonight with our Roasted Vegetables with Polenta and SoChatti Honduras-Chipotle Glaze. Developed by local chef, Claire Rutledge, it is the perfect entrée for two!

Ingredients:

Glaze

• 1 packet of Honduras chocolate
• 1 small canned chipotle (add half for less spice)
• 2 garlic cloves minced
• 3 T olive oil
• 2 T tomato sauce
• Salt and pepper to taste

Vegetables

• 4 white mushrooms quartered
• 2 medium carrots sliced
• 1 medium onion sliced
• 1 red bell pepper sliced

Polenta 1 tube sliced into 1” rounds

Olive oil for roasting

Instructions

1. Preheat oven to 400
2. Add glaze ingredients to blender except for salt and pepper, blend until smooth. Add salt and pepper to taste.
3. Lay vegetables in single layer on sheet pan and add oil, just enough to keep from sticking.
4. Put in oven for 25 minutes, or until vegetables are cooked through with some color.
5. Take vegetables out of oven and toss in glaze. Place back in oven for 5 minutes or until the vegetables start to darken.
6. Polenta slices can be added to vegetables during cooking for a one pan meal, or shallow fried in a pan with olive oil for extra crunch.
7. Plate polenta and top with vegetables, add garnishes such as parsley or a sharp cheese like feta or goat.