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Creamy Polenta with Roasted Veggies Recipe

Creamy Polenta with Roasted Veggies

A comforting bowl of creamy polenta topped with caramelized roasted vegetables. Perfect for a cozy weeknight dinner, this recipe combines soft, buttery polenta with flavorful, oven-roasted veggies for a simple yet restaurant-style meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course, Side Dish
Cuisine: Italian, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup coarse cornmeal polenta
  • 4 cups water or 2 cups water + 2 cups milk for creaminess
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 bell pepper chopped
  • 1 zucchini chopped
  • 1 small eggplant chopped
  • 1 red onion chopped
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp fresh thyme or rosemary
  • 1 tbsp balsamic vinegar
  • Optional garnish: extra parmesan olive oil drizzle

Method
 

  1. Bring water and milk to a simmer in a heavy pot, then slowly whisk in polenta.
  2. Cook polenta over very low heat for 25–30 minutes, stirring occasionally, until smooth and thick.
  3. Stir in butter, Parmesan, salt, and pepper until creamy.
  4. Preheat oven to 425°F (220°C).
  5. Chop vegetables into bite-size pieces and toss with olive oil, garlic, herbs, salt, and pepper.
  6. Spread vegetables on a rimmed baking sheet and roast 20–25 minutes until caramelized, tossing halfway.
  7. Remove roasted vegetables and stir in balsamic vinegar.
  8. Spoon polenta into bowls and top with roasted vegetables and pan juices.
  9. Optional: drizzle extra olive oil or sprinkle more Parmesan before serving.

Notes

For extra protein, add white beans or sautéed mushrooms on top. Swap seasonal vegetables: asparagus, carrots, or summer squash work well. For a dairy-free version, use plant butter and nutritional yeast instead of Parmesan. Reheat leftover polenta on the stovetop with a splash of water or milk to restore creaminess. Toasted pine nuts or breadcrumbs make a crunchy topping for extra texture.