Buttery, creamy vegetable polenta made with parmesan and savory roasted vegetables is a rich and elegant way to enjoy porridge for dinner. Naturally gluten free, and easily made vegan too!
Preheat the oven to 350 degrees F (180C). Add the diced vegetables to a mixing bowl along with the oil, oregano, thyme, rosemary, salt and pepper. Stir to coat.