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