Roasted Vegetables and Parmesan Polenta

Roasted Vegetables and Parmesan Polenta

I’m always amazed that my appetites change right along with the seasons. It’s clockwork; the last days of summer are turning to fall and I feel it from my first step outside in the morning, when there’s a chill in the air that wasn’t the day before.

Dinner starts to require something more than just a salad + something off the grill, and I’ll be thinking about what to cook at 4 o’clock rather than the relaxed summer schedule that sometimes doesn’t start until after 6…or whenever.

Polenta is often what I make when that fall feeling hits. I’m generous with butter and Parmesan cheese because they are made for each other (face it, polenta would be bland without it), tempered by a happy amount of roasted vegetables. It’s all good.

Roasted Vegetables and Parmesan Polenta


  1. 1 each red, yellow and orange bell peppers, seeded and diced
  2. 1 pint grape or cherry tomatoes, halved
  3. ½ red onion, thinly sliced
  4. 1 tablespoon olive oil
  5. Salt and pepper
  6. 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  7. 2 garlic cloves, finely chopped
  8. 2 teaspoons chopped fresh thyme leaves
  9. 2 teaspoons balsamic vinegar
  10. 1 cup polenta or coarse cornmeal
  11. 1 – 2 teaspoons salt
  12. ½ cup grated fresh Parmesan cheese
  13. 3 tablespoons butter


  1. Preheat the oven to 425 degrees.
  2. Combine the peppers, tomatoes, onion, olive oil and ½ teaspoon salt and pepper on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 15-20 minutes. Remove the pan from the oven, add the zucchini, garlic, thyme and balsamic vinegar. Return the pan to the oven and continue roasting 10 more minutes, or until the zucchini is bright green and slightly tender (not mushy).
  3. Meanwhile, bring 3 cups of water to a boil in a heavy saucepan. Gradually pour the polenta into the water while whisking at the same time. Add 1 teaspoon salt. Lower the heat to a slow simmer and continue to cook the polenta about 20 minutes or until it thickens and begins to pull away from the sides of the pan, stirring frequently so it doesn’t stick to the bottom of the pan. Stir in the cheese and butter and add additional salt to taste if needed.
  4. Serve the polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.


  1. I do not see a way to print your recipes. Am I blind?

    • Hi Dianne, Thanks for your comment and no, you probably have great vision. Right now I don’t have a print function – BUT- I’m in the process of a blog redesign and printable recipes are my top priority. For now, I recommend using the Print Friendly tool here. It works!

  2. Sooo pretty! And yes, breathe in this very evening’s air, a full 20 degrees cooler than at noon.

  3. i get tempted to do this recipe because it has cheese in it. 😀

  4. carolyn harlow says:

    Could I possibly use grits instead of polenta? Thanks for the yummy-sounding vegetarian recipe!

    • Carolyn – yes to grits. I say go for it! Polenta is just Italian grits, I think. I typically use stone ground cornmeal, and if you can find coarsely ground grits I think it would be fantastic in this recipe.

  5. Gah! I’m a polenta freak and this dish looks as though it’s only going to reinforce the matter. Gorgeously simple, and simply gorgeous!

    • Heather – thank you! I hope you love it.

      Kare, I know exactly what you mean…it’s hard for me to pass on polenta too. Fortunately its one of my healthier habits 🙂

  6. This recipe sounds and looks delicious! Can’t wait to make it. Thank you for sharing.

  7. I stumbled upon your blog via foodgawker and all I can saw it WOW. I made the above recipe tonight for dinner and my husband and I were blown away! This was so hearty and flavorful.
    Thank you for the recipe!!

  8. *all I can say is
    Excuse the typo!

  9. Please let me know if you’re looking for a author for your blog. You have some really great posts and I believe I would be a good asset. If you ever want to take some of the load off, I’d absolutely love to write some material for
    your blog in exchange for a link back to mine.
    Please send me an email if interested. Thanks!

  10. going to try this but add some spicy shrimp from the grill! sounds so good and comfy!!

  11. Nataliya says:

    I cooked it lust night with mushrooms ,zucchini and shallots . Was very yummy )))))

  12. TERRI NEWCOMB says:

    I’ve been meaning to tell you how much we enjoy this recipe, and your recipe and cooking style generally. Many thanks for sharing. Now…I must have a polenta craving…off to try your rosemary lemon polenta cookies;-)

  13. I’ve been absent for a while, but now I remember why I used to love this blog. Thanks , I’ll try and check back more often. How frequently you update your web site?

  14. Hi! This looks delicious. I am a fairly new vegetarian and I am thinking about making this as my first vegetarian Thanksgiving dish. Could you tell me how many bowls this recipe made? I am only looking to make 1-2 servings as my husband is NOT vegetarian so he will be getting the usual turkey! Just wanted to know if this recipe needs to be halved. Thank you!

  15. Would you typically serve this as a side dish? Or is it “enough” to be a main dish/stand alone for two people?

    • Erin, this would make a great vegetarian main dish, with maybe a salad on the side, or a side for 4 people along with a piece of chicken or fish.

  16. This looks so delicious! My hubby is meat free right now and I think this would be a hearty dish to serve! Can I substitute eggplant? Yum!!!

  17. I made this last night for dinner, so filling and delicious! I swapped out zucchini for mushrooms. This morning I threw on a fried sunny side up egg and ate the leftovers for breakfast!


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  2. […] the roasted vegetable recipe, go here.  I followed it to a T, but with the additional splash of balsamic vinegar over the zucchini and […]

  3. […] Roasted Vegetables and Parmesan Polenta from Family Style Food – changed up the vegetables a bit, but it was fantastic! […]

  4. […] Roasted Vegetables and Parmesan Polenta Ingredients: 1 each red, yellow and orange bell peppers, seeded and diced 1 pint grape or cherry tomatoes, halved ½ red onion, thinly sliced 1 tablespoon olive oil Salt and pepper 3 small or 2 medium-sized zucchini, cut into 1-inch chunks 2 garlic cloves, finely chopped 2 teaspoons chopped fresh thyme leaves 2 teaspoons balsamic vinegar 1 cup polenta or coarse cornmeal 1 – 2 teaspoons salt ½ cup grated fresh Parmesan cheese 3 tablespoons butter (Find the full recipe and directions here at Farm Style Food) […]

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