Creamy Parmesan Polenta with Roasted Vegetables
The ultimate cozy bowl! Creamy, cheesy polenta topped with sweet, balsamic roasted vegetables. An easy, elegant, and naturally gluten free vegetarian meal ready in under an hour.
Ingredients
For the Roasted Vegetables:
- 2 bell peppers assorted colors, chopped into ½ inch pieces
- 1 small eggplant cut into 1 inch cubes (about 1 ½ cups)
- 1 pint grape or cherry tomatoes halved
- 3 small zucchini cut into 1 inch chunks
- ½ red onion thinly sliced
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- 2 cloves garlic finely chopped
- ½ tsp crushed red pepper flakes adjust to taste
- 2 tsp fresh thyme leaves or ½ tsp dried
- 1 tbsp balsamic vinegar
For the Polenta:
- 4 cups water
- 1 cup coarse ground cornmeal polenta
- 1-2 tsp kosher salt divided
- ½ cup freshly grated Parmesan cheese
- 4 tbsp ½ stick unsalted butter
Instructions
- Roast Vegetables: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss peppers, eggplant, tomatoes, zucchini, and onion with olive oil and ½ tsp salt. Spread evenly. Roast for 20-25 mins until tender and browned.
- Season Veggies: Remove sheet from oven. Stir in garlic, red pepper flakes, thyme, and balsamic vinegar. Set aside.
- Start Polenta: In a heavy pot, bring 4 cups water and 1 tsp salt to a boil.
- Cook Polenta: While whisking constantly, slowly sprinkle in the cornmeal. Reduce heat to low, cover, and simmer for 25-30 mins, stirring occasionally, until thick and creamy.
- Finish Polenta: Remove from heat. Stir in Parmesan, butter, and remaining salt to taste.
- Serve: Spoon polenta into bowls. Top with roasted vegetables and pan juices. Garnish with extra cheese.
Notes
- Polenta Texture: If polenta thickens too much upon standing, whisk in a splash of hot water or milk to loosen.
- Make Ahead: Both components can be made 3 days ahead and stored separately in the fridge. Reheat polenta with extra liquid.
- Vegetable Swap: Use any hearty roasting vegetables like mushrooms, squash, or broccoli.