Vegetable Polenta With Parmesan
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love serving buttery and creamy vegetable polenta with parmesan and savory roasted vegetables for dinner. It is a simple and healthy recipe that is comforting and satisfying for the whole family. It is also gluten free and can easily be made vegan.
Polenta is one of my favorite comfort foods to enjoy all year round. I like to change up the toppings with the seasons: fresh asparagus in the spring and summer, and squashes or root vegetables in the fall and winter, while keeping the base recipe the same.
This dish is easy, fresh, and full of flavor, and it makes me see plain polenta in such a brighter way. When I enjoy this vegetable polenta with roasted vegetables, I also love making my gluten-free polenta lasagna because it brings the same comfort to the table.
👩🏽🍳 Why I Love This Recipe
Every time I make this vegetable polenta with parmesan, it turns dinner into a cozy moment with my family. My kids always study the roasted vegetables on top of the creamy polenta before taking that first curious bite. Ha! Once they try it, they always ask for more. It is a simple meatless meal that is gluten free and vegetarian, and it has stayed one of our favorite easy weeknight dinners.
What makes this recipe work is the combination of fresh ingredients and simple technique. I cook the polenta in vegetable stock until smooth, then stir in butter and parmesan. Roasting the vegetables brings out their natural sweetness while keeping some texture. This easy recipe is family-friendly and kid-friendly, and I can customize it however I like. I often add different vegetables, switch up the cheese, or make it vegan using plant-based alternatives.
This vegetable polenta with parmesan always surprises people with how comforting it is. I once made it for friends who were visiting, and they loved it so much that they asked me to write the recipe down before they left. It is creamy, savory, and full of vegetables, and I make it often on weeknights or any time I want a simple and nourishing meal that I can share proudly as a health coach.
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🥘 Ingredients
This roasted vegetable polenta with parmesan has quickly become one of my favorite ways to enjoy polenta! Here’s what I use to make it:
Zucchini and Eggplant: I love roasting zucchini and eggplant together for this creamy Parmesan polenta. Both vegetables have a tender, slightly sweet bite when cooked, and they add a creamy texture to the dish.
Chopped Bell Pepper: I use red and yellow bell peppers because they bring different levels of sweetness, with red being the sweetest.
Red Onion: Raw red onion is strong and a bit spicy, but roasting it caramelizes the onion and brings out its sweetness.
Olive Oil: I toss all the veggies in olive oil so they roast up nicely and get a bit crispy.
Herbs and Seasoning: I use these herbs to add depth and flavor. Oregano is earthy, thyme is earthy and slightly lemony, and rosemary has complex notes of pine, citrus, and herbs. If I don’t have all three, I use Italian seasoning. Kosher salt and pepper are essential for seasoning.
Vegetable Stock: I cook my polenta in vegetable broth instead of water for extra flavor.
Polenta: Polenta is just boiled cornmeal, similar to grits, and it’s the base of this recipe.
Parmesan Cheese and Butter: I stir in Parmesan cheese and butter to make the polenta rich, creamy, and full of flavor.
🔪 How To Make
I love polenta and veggies as a savory dish that I can enjoy for any meal. Here’s how I make vegetable polenta:
Preheat Oven, Prep Veggies: I preheat the oven to 350 degrees F (180°C) and line a baking sheet with parchment paper. I add the diced vegetables to a mixing bowl along with the oil, oregano, thyme, rosemary, salt, and pepper, then stir to coat everything evenly.
Roast Vegetables: I spread the seasoned vegetables in a single layer on a sheet pan and roast them in the oven for 15 minutes.
Boil Stock, Water and Add Polenta: I add the vegetable stock and 2 cups of water to a pot and bring it to a boil. Then I slowly pour in the cornmeal, whisking as I go to make sure there are no lumps.
Cook: I reduce the heat, cover the pot, and cook the polenta for 20 to 25 minutes, stirring throughout to prevent it from burning.
Add Butter and Cheese, Season: Once the polenta has cooked, I remove the lid and take it off the heat. I stir in the butter and cheese, then season to taste with additional salt and pepper.
Serve: I like to serve this parmesan roasted vegetable polenta hot, topped with a sprinkle of cracked black pepper and fresh herbs.
💭 Expert Tips
My #1 Secret Tip for this recipe is to stir gently and patiently. To keep the polenta soft, I continue stirring throughout the cooking process. I cook it until it begins to pull away from the sides of the pot. If lumps form, I whisk them out until it is smooth again. If it becomes too thick, I add a little water or stock and whisk until it reaches the consistency I want.
Other Tips To Keep In Mind:
- Polenta choice: I pay attention to the type of polenta I use because it changes the flavor and texture. Instant works in a pinch, but regular coarse or medium cornmeal gives better results.
- Grocery store labeling: I know polenta can be labeled in different ways, so I look for medium ground cornmeal or coarse ground cornmeal if I cannot find the word polenta. Any of these work well in this recipe.
- Pan selection: I use a sturdy large stock pot or a dutch oven so the polenta cooks evenly. This prevents burning and keeps the texture smooth.
📖 Variations
Here are a few of my favorite ways to switch up this polenta for added flavor and variety:
Vegan Friendly: I can easily make this dish vegan by swapping the butter for vegan butter and using my favorite vegan cheese, vegan Parmesan cheese, or nutritional yeast flakes instead of regular cheese.
Different Variety Of Vegetables: I like making polenta with vegetables using whatever veggies I have on hand. I often try spring vegetables, root vegetables, or other seasonal options. Yellow squash and Brussels sprouts taste great in this recipe, and I also enjoy adding roasted sweet potatoes, garlicky greens, or roasted cauliflower for extra flavor.
Pesto Veggie Polenta: I like to stir 1- 2 tablespoons of basil pesto or kale pesto into the cooked polenta, then top it with lightly sautéed or grilled zucchini and squash. I finish it off with a handful of toasted pine nuts for a nice bit of crunch.
🍽 Serving Suggestions
I love serving my vegan polenta with parmesan topped with roasted vegetables and flavorful sauces. Some of my favorites are maple miso balsamic, a classic healthy marinara, or a simple drizzle of balsamic vinegar.
I also enjoy serving this veggie polenta with my air fryer garlic bread and vegan roasted potatoes, especially on nights when we all want something warm and filling. I usually set everything in the middle of the table and let everyone help themselves, and my kids always grab a big spoon of polenta first.
🧊 Storage Directions
Refrigeration: I keep cooked polenta and vegetables in an airtight container in the fridge for up to 4 days. I often prepare it the day before as a meal prep dinner, and it stores very well.
Freezing: I freeze leftover polenta in small portions so it is easy to reheat later. I wrap each portion tightly and place them in a freezer safe container, and they keep for up to three months.
Reheating: When I reheat polenta, I add 1/4 to 1/2 cup of water, stock, or milk to bring back the soft texture. I warm it gently on the stove or in the microwave until it is smooth again and ready to serve.
❓Recipe FAQs
My polenta became too thick or stiff. What can I do?
If my polenta ever turns out too thick, I just stir in a little extra hot liquid such as stock, water, or milk until it reaches the consistency I want. I keep stirring until everything is smooth again. When I use a coarser cornmeal, it tends to firm up more as it cools, but reheating it with a splash of liquid always brings back that creamy texture.
What is the best type of cornmeal for polenta?
I always pick coarse, medium, or stone ground cornmeal because it cooks slowly and gives the polenta a soft and creamy texture. Instant polenta works if you are in a hurry, but it does not bring the same depth of flavor, so I use it only when I need something very quick.
How do I keep polenta from sticking to the pot?
I cook the polenta in a sturdy pot on low heat and stir it often so it does not stick to the bottom. Slow steady stirring really helps the texture stay smooth and keeps the pot easier to clean.
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🎥 Watch How to Make It
Vegetable Polenta With Parmesan
I love serving buttery and creamy vegetable polenta made with parmesan and savory roasted vegetables for dinner. It is a simple and healthy recipe that is comforting and satisfying for the whole family. It is also gluten free and can easily be made vegan.
Servings: 4 servings
Calories: 358kcal
Ingredients
For The Roasted Vegetables
- 1 Zucchini Diced
- ½ Large Eggplant Diced
- 1 Red Onion Sliced
- ½ Red Bell Pepper Diced
- ½ Yellow Bell Pepper Diced
- 2 tbsp Olive Oil
- ½ tsp Dried Oregano feel free to use more if you like!
- 1-2 sprigs Fresh Thyme feel free to use more if you like!
- 1 sprig Fresh Rosemary feel free to use more if you like!
- ½ tsp Salt
- ¼ tsp Pepper
For The Polenta
- 2 cups Vegetable Stock
- 1 cup Gluten Free Polenta make sure it has one ingredient: 100% cornmeal and that it's certified gluten free
- ½ cup Parmesan Cheese
- 2 tbsp Butter
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside.
- Add the diced vegetables to a mixing bowl along with the oil, oregano, thyme, rosemary, salt and pepper. Stir to coat.
- Spread the seasoned vegetables on to the tray and roast in the oven for 15 minutes.
- Add the vegetable stock and 2 cups of water to a pot and bring to a boil.
- Slowly pour in the polenta, whisking as it is added to ensure no lumps.
- Reduce heat, cover and cook for 20-25 minutes, stirring through out that time to prevent burning.
- When cooked remove the lid and remove from the heat. Stir through the butter and cheese.
- Season to taste with salt and pepper.
- Serve the polenta hot with roasted vegetables a sprinkle of cracked black pepper and fresh herbs.
Notes
- My #1 Secret Tip for this recipe is to stir gently and patiently. To keep the polenta soft, I continue stirring throughout the cooking process. I cook it until it begins to pull away from the sides of the pot. If lumps form, I whisk them out until it is smooth again. If it becomes too thick, I add a little water or stock and whisk until it reaches the consistency I want.
- Polenta choice: I pay attention to the type of polenta I use because it changes the flavor and texture. Instant works in a pinch, but regular coarse or medium cornmeal gives better results.
- Grocery store labeling: I know polenta can be labeled in different ways, so I look for medium ground cornmeal or coarse ground cornmeal if I cannot find the word polenta. Any of these work well in this recipe.
- Pan selection: I use a sturdy large stock pot or a dutch oven so the polenta cooks evenly. This prevents burning and keeps the texture smooth.
Nutrition
Calories: 358kcal | Carbohydrates: 43g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 1304mg | Potassium: 440mg | Fiber: 4g | Sugar: 6g
So simple, but so delicious! We loved it for lunch yesterday – just prefect for a cold winter’s day.
Aw yay!! So happy to hear that Ieva!
I love how easily this can be made vegan! So good.
Thanks so much Jess! 🙂
This was super filling and I loved how creamy and smooth the polenta was. I’m adding it to my recipe box!
Great to hear Jen! Thanks for letting me know!