Panela Polenta Vegetable Bowl Recipe | Cacique

Name: Panela Polenta Vegetable Bowl Recipe | Cacique
Total time: 80 min
Ingredients: 12 ounces medley of broccoli florets and mini carrots (or a vegetable medley of your choice); 12 mini colored bell peppers, stemmed and cut in half vertically; 12 Brussels sprouts, stem trimmed and halved vertically; 1/4 of a red onion, peeled and cut into chunks; 2 tablespoons extra virgin olive oil; Big pinch kosher salt; Ground black pepper, about 10 grinds of the pepper mill; 1 (1-pound) tube prepared polenta (flavored is fine); 1 (10-ounce) package Cacique® Panela cheese, dried with a paper towel and cut into squares, left at room temperature; 20-24 cherry or grape tomatoes, halved; 1 cup loosely packed basil leaves; 1/2 cup Cacique® Crema Mexicana

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Panela polenta vegetable bowl with Cacique Panela and Crema Mexicana makes a hearty meatless meal with warm grains, vegetables, and fresh cheese flavor.

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Ingredients

12 ounces medley of broccoli florets and mini carrots (or a vegetable medley of your choice)
12 mini colored bell peppers, stemmed and cut in half vertically
12 Brussels sprouts, stem trimmed and halved vertically
1/4 of a red onion, peeled and cut into chunks
2 tablespoons extra virgin olive oil
Big pinch kosher salt
Ground black pepper, about 10 grinds of the pepper mill
1 (1-pound) tube prepared polenta (flavored is fine)
1 (10-ounce) package Cacique® Panela cheese, dried with a paper towel and cut into squares, left at room temperature
20-24 cherry or grape tomatoes, halved
1 cup loosely packed basil leaves
1/2 cup Cacique® Crema Mexicana