Heat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour. Remove foil; add yam, pepper, 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. Cool, stirring constantly, until thickened, about 3 to 4 minutes. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on four serving plates. Top with roasted vegetables.

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

(Per Serving: 570 Calories; 26 g Fat; 4 mg Cholesterol; 562 mg Sodium; 75 g Carbohydrate; 11 g Fiber; 13 g Protein.)