Creamy Polenta with Roasted Vegetables

Name: Creamy Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable broth or water; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; Salt, to taste; 2 bell peppers, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon dried Italian herbs

Highlighted under: Light Planning

I absolutely adore Creamy Polenta with Roasted Vegetables! This dish effortlessly combines rich flavors and delightful textures, making it a savory staple in our kitchen. The creamy polenta serves as a perfect canvas for the colorful roasted vegetables, which add depth and sweetness. Plus, it's surprisingly simple to prepare, taking less than 30 minutes from start to finish. I love how versatile this dish is, and you can easily switch up the vegetables based on what's in season or what you have on hand!

Created by

Blythe Rowland

Last updated on 2026-01-21T22:21:35.025Z

When I first attempted making creamy polenta, I was amazed at how simple the process truly is. The key is bringing the water to a boil before slowly whisking in the cornmeal, ensuring no lumps form. I learned this tip after several tries, which led to a perfectly creamy and smooth texture that pairs beautifully with roasted veggies.

As I experimented with seasonal vegetables, I discovered that roasting them intensifies their natural sweetness and adds a lovely char. My favorite combination includes bell peppers, zucchini, and cherry tomatoes, but feel free to use whatever vegetables you have on hand for this vibrant dish!

You will love this recipe because:
Creamy texture that pairs perfectly with roasted vegetables.
Easy to customize with your favorite seasonal produce.
A comforting dish that is both nourishing and satisfying.

Understanding Polenta

Polenta is made from cornmeal, and its versatility lies in its ability to absorb flavors beautifully. The key to achieving that wonderfully creamy texture is to gradually whisk in the cornmeal to the boiling liquid. This helps prevent lumps from forming, resulting in a smooth and velvety consistency. If you find your polenta too thick, simply add a splash more broth or water to reach your desired creaminess.

Using high-quality vegetable broth enhances the flavor of the polenta significantly. Not only does it impart depth and richness, but it also sets your dish apart. Additionally, stirring in freshly grated Parmesan cheese not only adds a savory note but also helps bind the polenta, making it heartier. If you're looking to reduce dairy, nutritional yeast can be used as a substitute for the cheese while still providing a savory umami flavor.

Perfecting Roasted Vegetables

Roasting brings out the natural sweetness of vegetables, and the trick lies in the right temperature and timing. Preheating your oven to 400°F (200°C) allows for even cooking and caramelization, giving the vegetables a lovely golden edge. You can keep an eye on them as they roast, tossing halfway through to ensure all sides get that delicious char. This process usually takes about 20 minutes, but depending on how thick you've cut the vegetables, it might require an extra few minutes.

Feel free to mix and match vegetables based on what you have available. Carrots, eggplant, and asparagus work beautifully in this dish. For added complexity, sprinkle the vegetables with a dash of balsamic vinegar or lemon juice right before serving for a zesty finish that complements the creamy polenta perfectly.

Ingredients

Gather these ingredients to create a delicious dish:

For the Creamy Polenta

1 cup cornmeal
4 cups vegetable broth or water
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt, to taste

For the Roasted Vegetables

2 bell peppers, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried Italian herbs

Make sure to adjust quantities based on your preferences.

Instructions

Follow these steps for a fantastic dish:

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell peppers, sliced zucchini, and halved cherry tomatoes with olive oil, salt, pepper, and dried herbs. Spread them out evenly on a baking sheet and roast for 20 minutes, or until they are tender and slightly charred.

Cook the Polenta

In a large pot, bring the vegetable broth or water to a boil over medium heat. Gradually whisk in the cornmeal while reducing the heat to low. Continue to whisk until the polenta thickens, about 5 minutes. Stir in the Parmesan cheese and butter, and season with salt to taste.

Serve

Spoon the creamy polenta into bowls and top with the roasted vegetables. Enjoy immediately for a warm, hearty meal!

Tip: You can make the polenta ahead of time and reheat it; just add a splash of water to loosen it up!

Pro Tips

Experiment with different toppings for the polenta, such as sautéed greens or a drizzle of pesto for added flavor.

Make-Ahead and Storage Tips

This Creamy Polenta with Roasted Vegetables makes for a convenient meal prep option. The polenta can be cooked ahead and stored in an airtight container in the refrigerator for up to five days. To reheat, simply add a splash of water or broth and warm it on the stove over low heat, stirring until creamy again.

The roasted vegetables can also be prepared in advance. After roasting, allow them to cool completely, then store in a sealed container in the fridge. When you're ready to serve, gently warm them in a skillet or microwave before topping them on the polenta.

Serving Suggestions

For an extra pop of flavor, consider garnishing your creamy polenta with freshly chopped herbs like basil or parsley right before serving. A drizzle of high-quality olive oil or a sprinkle of chili flakes can also elevate the dish. Pairing it with a side salad can add freshness and balance to your meal.

If you're feeling adventurous, you can transform this recipe into a delicious breakfast by topping the creamy polenta with a poached egg and some sautéed greens for a satisfying start to your day. The combination of textures and flavors makes for a hearty meal that is both filling and nourishing.

Questions About Recipes

→ Can I use instant polenta instead?

Yes, instant polenta can be used; simply follow the package instructions for cooking time.

→ What other vegetables can I use?

Feel free to use any seasonal vegetables; root vegetables like carrots and parsnips also work well!

→ Is this recipe gluten-free?

Yes, polenta is naturally gluten-free, making this dish suitable for gluten-sensitive individuals.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a bit of water to loosen.