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Parmesan Polenta with Roasted Vegetables

Parmesan Polenta with Roasted Vegetables

Karen Tedesco
Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side.
4.71 from 165 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Vegetables
Cuisine Italian
Servings 4 servings
Calories 379 kcal

Equipment

Ingredients
 

For the roasted vegetables:

  • 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 (30 ml) extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 2 garlic cloves finely chopped
  • ½ teaspoon crushed red chili flakes
  • 2 teaspoons chopped fresh thyme or rosemary
  • 1 tablespoon balsamic vinegar

For the polenta:

  • 1 cup (160 g) coarse cornmeal
  • 1-2 teaspoons salt
  • ½ cup freshly grated Parmesan cheese
  • 4 tablespoons (60 g) butter
US Customary - Metric

Instructions
 

  • Preheat the oven to 425 (220C) degrees.

Roast the vegetables

  • Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and the salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar. 

Make the polenta

  • Bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste, if needed.

Serving

  • Spoon the warm polenta into bowls and put some of the roasted vegetables and the pan juice over each serving. Sprinkle with additional cheese, if you like.

Notes

  • If you don't have a Dutch oven or or enameled cast iron pot, choose your heaviest saucepan and turn the heat to low for best results with minimal stirring.
  • Storing leftovers or to make ahead: You can refrigerate the polenta and vegetables up to a week, and reheat for about 20 minutes at 350 (175C) degrees. Stir in a little more liquid to the polenta if it's too thick.
  • You might also like How To Make Creamy Parmesan Polenta
Recipe updated August 2018

Nutrition

Calories: 379kcalCarbohydrates: 53gProtein: 14gFat: 14gSaturated Fat: 4gSodium: 1125mgPotassium: 1231mgFiber: 11gSugar: 16gVitamin A: 3006IUVitamin C: 135mgCalcium: 231mgIron: 4mg