Vegetable Polenta With Parmesan
Buttery, creamy vegetable polenta made with parmesan and savory roasted vegetables is a rich and elegant way to enjoy porridge for dinner. This simple healthy recipe is cozy, comforting, and satisfying for the whole family! Naturally gluten free, and easily made vegan too!
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
- The type of polenta you use matters! While you can use instant polenta to make this recipe even faster, keep in mind that instant polenta will typically not have as robust of a flavor as regular polenta. Any type of polenta (coarse, medium, stone ground) will all work!
- Keep stirring the polenta when cooking to keep it soft.
- Continue to cook the polenta until it begins to come away from the sides of the pot when cooking.
- Polenta can be made ahead of time and reheated, simply add 1/4-1/2 cup of water or vegetable stock, cover, and reheat in the microwave or on a low heat.
- Cooked polenta and vegetables can be kept in an airtight container in the fridge for up to 4 days.Any roasted vegetables would work well in this recipe.
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