Hearty Herbed Veggie Topped Polenta
Transform your weeknight dinner with this Hearty Herbed Veggie Topped Polenta, a comforting yet wholesome dish that bursts with flavor and vibrant colors. Creamy, Parmesan-infused polenta serves as the perfect base for a medley of sautéed vegetables, including zucchini, red bell peppers, mushrooms, and cherry tomatoes, all seasoned with aromatic dried oregano, thyme, and a hint of crushed red pepper flakes for a subtle kick. Fresh basil and parsley brighten the dish, making it as visually appealing as it is delicious. Ready in just 50 minutes, this vegetarian recipe offers a harmonious balance of creamy and fresh textures, making it an ideal choice for a cozy night in or an elegant yet effortless dinner party centerpiece.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup polenta (coarse ground cornmeal)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh basil, chopped
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the polenta, reducing the heat to low.
Continue stirring frequently for 20-25 minutes until the polenta is thick and creamy.
Remove the saucepan from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Cover and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Sauté the diced yellow onion for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute.
Stir in the diced zucchini, red bell pepper, and sliced mushrooms. Cook for 5-6 minutes until the vegetables are tender.
Add the cherry tomatoes, dried oregano, dried thyme, and crushed red pepper flakes to the skillet. Cook for another 2-3 minutes until the tomatoes soften slightly.
Remove the skillet from heat and stir in the chopped fresh basil.
Spoon the warm polenta onto serving plates or bowls.
Top each serving with the sautéed vegetable mixture.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
