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Easy polenta with roasted vegetables in a bowl on the table.

Easy Polenta With Roasted Vegetables Recipe

Melissa
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, entertaining, holidays, Main Course
Cuisine Italian
Servings 4 servings
Calories 462 kcal

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)

Notes

Storing:
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.

Nutrition

Calories: 462kcalCarbohydrates: 53gProtein: 17gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 37mgSodium: 1837mgPotassium: 889mgFiber: 5gSugar: 11gVitamin A: 2559IUVitamin C: 64mgCalcium: 146mgIron: 4mg
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