Roasted Veggies Over Creamy Polenta
Transform weeknight dinners with this vibrant recipe for Roasted Veggies Over Creamy Polenta! Perfectly caramelized cherry tomatoes, zucchini, red bell pepper, and red onion—seasoned with aromatic oregano and thyme—are roasted to tender perfection and served atop a luxuriously creamy polenta infused with Parmesan, butter, and a touch of cream. This comforting yet wholesome dish comes together in just 50 minutes and offers a delightful balance of hearty flavors and velvety textures. Whether you're looking for a vegetarian main course or a show-stopping side dish, this recipe is a must-try. Serve it with a sprinkle of fresh parsley for an elegant finishing touch! Keywords: roasted veggies, creamy polenta, vegetarian dinner, quick and easy recipes, comfort food.
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Yellow cornmeal (polenta)
- 4 cups Water or vegetable broth
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Milk or heavy cream
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash and prepare the vegetables: halve the cherry tomatoes, slice the zucchini into half-moons, cut the red bell pepper into strips, and slice the red onion into wedges.
In a large bowl, toss the vegetables with olive oil, dried oregano, dried thyme, salt, and black pepper until evenly coated.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, tossing halfway through, until they are tender and caramelized.
While the vegetables are roasting, prepare the polenta. In a medium saucepan, bring the water or vegetable broth to a gentle boil.
Gradually whisk in the cornmeal, ensuring there are no lumps. Lower the heat to medium-low and cook, stirring frequently, for about 15 minutes until the polenta thickens and pulls away from the sides of the pan.
Stir in the butter, grated Parmesan cheese, and milk or heavy cream. Adjust seasoning with salt and pepper to taste.
To serve, spoon the creamy polenta onto plates or bowls and top with the roasted vegetables. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 10628 mg | 462% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 57.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 790 mg | 61% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3051 mg | 65% | |
*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.
