Mediterranean Diet | Vegetables | Vegetarian and Vegan | Whole Grains

Parmesan Polenta with Roasted Vegetables

Name: Parmesan Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 bell peppers in assorted colors (chopped into 1/2-inch pieces); 1 small eggplant (cut into 1-inch cubes (1-1/2 cups)); 1 pint grape or cherry tomatoes (halved); 3 small or 2 medium-sized zucchini (cut into 1-inch chunks); ½ red onion (thinly sliced); 2 tablespoons extra-virgin olive oil; Kosher salt; 2 garlic cloves (finely chopped); 1/2 teaspoon crushed red chili flakes; 2 teaspoons chopped fresh thyme or rosemary; 1 tablespoon balsamic vinegar; 1 cup coarse cornmeal; 1-2 teaspoons salt; ½ cup freshly grated Parmesan cheese; 4 tablespoons butter

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A simple, cozy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables.

Parmesan Polenta with Roasted Vegetables

This easy vegetarian dish is basically the most delicious bowl of porridge you can eat for dinner.

Along with a generous amount of colorful balsamic roasted vegetables served on top, there’s not much better.

If you’ve never made polenta before, you may want to check out this step-by-step post for How To Make Creamy Polenta.

A bowl of creamy, warming parmesan polenta is very craveable whenever that fall feeling hits.

Ingredient shopping list
How to make polenta
How to reheat polenta
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Do you ever notice that your appetite changes right along with the seasons?

You know when those last days of summer just seem different, starting with the first step outside in the morning.

Maybe there’s a chill in the air that wasn’t there the day before, or the leaves on familiar trees have an edge of gold or crimson.

Roasted Vegetables with Parmesan Polenta

Whatever triggers that transition — even if it has nothing to do with the weather — when cozy comfort food is called for, you can count on polenta to satisfy.

Ingredients for this recipe

2 colorful bell peppers
1 small eggplant
1 pint grape or cherry tomatoes,
3 small zucchini
½ red onion
Extra-virgin olive oil
Kosher salt
Garlic cloves
Crushed red chili flakes
Fresh thyme or rosemary
Balsamic vinegar
Coarse cornmeal (polenta)
Fresh Parmesan cheese
Butter

How to make parmesan polenta

Get coarse cornmeal to make polenta, not the more finely ground corn flour.
To make this creamy parmesan polenta without constant stirring, first choose a heavy-duty saucepan or Dutch oven. One that has 3 or 4 quarts capacity is ideal. A sturdy pan will retain heat better, allowing the thickened polenta to cook at a low temperature without sticking or scorching.
Bring the water to a boil, then gradually add the cornmeal in a thin stream — you can do this either by pouring it out of a small bowl or measuring cup with a spout or with your hands, letting the grain fall through your fingers. Pour in the polenta with one hand while whisking it into the water with the other (this your chance to practice hand-eye coordination).
Once all the cornmeal is in the pan, it will almost immediately start to thicken and boil. This is when you turn the heat down as low as your stove will go. Stir the polenta once or twice, then cover the pan and let it cook mostly undisturbed for 20 – 3o minutes. Check on it and stir the polenta once or twice during that time.

When I make polenta, I like to be generous with the butter and parmesan cheese. It’s a perfect neutral canvas for cheesy, creamy additions.

How to reheat polenta:

Leftover polenta is easily reheated:

In a saucepan, combine 2 – 3 tablespoons liquid for each 1 cup of polenta.
Liquid can be milk, cream, broth water or a mixture.
Stir to break up the clumps, cover the pan and cook over low heat for 5 minutes, stirring once or twice.
Add additional butter, cheese, salt and pepper to taste.

More recipes with roasted vegetables:

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