Description
Creamy, cheesy polenta topped with perfectly roasted, colorful vegetables makes for the ultimate comfort meal. Simple, satisfying, and packed with flavor in every bite.
Ingredients
Scale
- 1 cup cornmeal (polenta)
- 3 cups water
- 1 cup milk
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, milk, and salt to a boil. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
- Reduce heat to low and simmer the polenta, stirring frequently, for 20 to 25 minutes until thick and creamy.
- While the polenta cooks, toss zucchini, bell pepper, cherry tomatoes, and onion with olive oil and thyme. Spread on the prepared baking sheet.
- Roast vegetables for 20 to 25 minutes until tender and caramelized.
- Remove polenta from heat and stir in butter and shredded cheddar cheese until fully melted and smooth.
- Serve the polenta in bowls topped with roasted vegetables. Garnish with extra thyme if desired.
Notes
- Use freshly shredded cheese for the smoothest texture.
- Leftover polenta can be chilled, sliced, and pan-fried the next day.
- Add a splash of broth or milk to loosen polenta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: cheesy polenta, roasted vegetables, comfort food, vegetarian dinner, creamy polenta recipe