Parmesan Polenta With Roasted Vegetables

A easy, at ease vegetarian dish with creamy, buttery polenta topped with ratatouille-fashion balsamic and herb-roasted vegetables.

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

You recognize while those remaining days of summer just seem exceptional, starting with the first step out of doors inside the morning.

Parmesan Polenta With Roasted Vegetables

Perhaps there’s a kick back in the air that wasn’t there the day earlier than, or the leaves on familiar bushes have an edge of gold or purple.

Whatever triggers that transition — even if it has not anything to do with the climate — when relaxed consolation food is called for, you can count on polenta to satisfy.

It’s essentially just like the most delicious bowl of porridge you could eat for dinner. At the side of a generous quantity of colourful balsamic roasted veggies served on pinnacle, there’s no longer tons better.

Parmesan Polenta With Roasted Vegetables


  • ½ red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
  • 1 pint grape or cherry tomatoes, halved
  • 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  • 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 grated fresh Parmesan cheese
  • 4 tablespoons butter


  1. Preheat the oven to 425 degrees.
  2. Combine the peppers, tomatoes, zucchini, onion, olive oil and ½ teaspoon 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, thyme and balsamic vinegar. 
  3. Meanwhile, 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.
  4. Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.

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