Here is a simple and delicious way to enjoy creamy polenta by pairing it with vibrant, caramelized roasted vegetables. Perfect for a comforting, wholesome meal any night of the week and a great way to eat your veggies.
Creamy polenta is one of my family's favorites way to enjoy this classic Italian ingredient. If you have been following me then you may already know I grew up eating lots of polenta.
Specifically baked polenta. Polenta is a humble Italian food that can taste so amazing (like it does here) when cream, chicken stock and cheese are added.
It makes the perfect base to roasted veggies and it is perfect for any combination of veggies you have or love. Because I love the combination of roasted veggies mixed with fresh ones, this recipe has some fresh tomatoes and capers added on top of the polenta before serving.
The contrast of those with the roasted ingredients is so good. I highly recommend not skipping this step!
Key ingredients
- Instant polenta: You want instant polenta for this recipe which is a quick-cooking polenta. It will say this on the box or the box of polenta will say it cooks in about 5 minutes.
- Heavy cream
- Parmesan cheese
- Chicken stock: Or broth
- Kosher salt
- Shallot: you can also use a regular yellow onion.
- Asparagus
- Zucchini
- Red Bell Pepper
- Optional: fres cherry tomatoes and capers for topping!
How To Make
- Roast the veggies: Add the vegetables, oil and spices to a large sheet pan and place in a preheated 375 degree oven until tender.
- Make the creamy polenta: In a medium saucepan bring the chicken stock to a boil then add the polenta and whisk vigorously for one minute. Turn off the heat and continue whisking then add the butter, heavy cream and Parmesan cheese. Mix until you start to see that perfect creamy texture. Note: You can add more cream if you want the texture of the polenta even creamier.
- Assemble: You can now pour, or scoop out the polenta into a large serving bowl or into individual serving bowls then top with the veggies and fresh tomatoes and capers.
Tips
- Roast The Veggies first!
- For more tips on working with polenta (specifically instant polenta) and keeping it creamy, I have a whole post dedicated to how to make creamy polenta.
Storing And Reheating
To store leftover polenta, add it to a container and allow it to cool completely. Cover and refrigerate for up to 3 days. To re-heat, add polenta to a microwave safe bowl and microwave for 1-2 minutes on high.
More Delicious Toppings For Polenta
Easy Polenta With Roasted Vegetables Recipe
Ingredients
Creamy Polenta
- 4 ½ cups Chicken stock or you can use water
- 1 cup Italian polenta quick cooking (instant polenta)
- ¼ cup Parmesan cheese grated
- ¼ cup Heavy cream
- 1 tablespoon Unsalted butter
- 1 teaspoon kosher salt
Veggies
- 1 bunch Asparagus Rinsed and tough ends cut off
- 1 Red bell pepper quartered
- 1 Zucchini cut into 1 inch thick slices
- 1 Shallot cut into thin slices
- 2 tablespoon Olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
Fresh Veggie Topping
- 1 cup cherry tomatoes (optional) cut in half
- ½ cup Capers (optional)
Instructions
Roasting Vegetables
- Preheat the oven to 375 degrees.
- Place the vegetables on to a sheet pan.1 bunch Asparagus, 1 Red bell pepper, 1 Shallot, 1 Zucchini
- Add olive oil and spices.2 tablespoon Olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon red pepper flakes
- With your hands, toss the veggies around to coat them on all sides.
- Place in the oven and cook for about 20 minutes or until tender.
- When done, turn off the oven, leaving the door cracked open a bit and leave the veggies in there to stay warm. Start the polenta.
Making the polenta
- In a medium saucepan, add the water and chicken stock and bring to a boil.4 ½ cups Chicken stock
- Once boiling, reduce heat to medium, add polenta, and salt and whisk constantly until the polenta thickens but is still pourable.1 cup Italian polenta, 1 teaspoon kosher salt
- Remove from the heat then add the butter, cheese and cream and mix well.¼ cup Heavy cream, 1 tablespoon Unsalted butter, ¼ cup Parmesan cheese
- Serve immediately, scooping the polenta into individual bowls then topping with the roasted veggies and a few of the fresh tomatoes and capers (if using).1 cup cherry tomatoes (optional), ½ cup Capers (optional)
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