Description
A cozy, comforting bowl of creamy polenta topped with perfectly roasted vegetables and finished with fresh herbs and parmesan. This dish is hearty, flavorful, and comes together with ease.
Ingredients
Scale
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 cup cherry tomatoes
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small eggplant
- 1 large red onion
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 sprig fresh rosemary
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cherry tomatoes, zucchini, red and yellow bell peppers, eggplant, and red onion with olive oil, salt, pepper, and rosemary.
- Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway.
- In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in cornmeal and reduce heat to low.
- Cook the polenta, stirring frequently, for 15-20 minutes until thick and creamy.
- Stir in the butter and parmesan until fully melted and smooth. Season with salt and pepper to taste.
- Spoon polenta into bowls, top with roasted vegetables, and garnish with chopped parsley.
- Serve warm and enjoy!
Notes
- Use a whisk to prevent lumps in the polenta.
- Swap veggies based on season or preference.
- Add a poached egg or grilled tofu for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: creamy polenta, roasted vegetables, vegetarian comfort food, easy dinner, budget-friendly meal