Creamy Polenta with Roasted Vegetables

Name: Creamy Polenta with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 cup cornmeal; 4 cups vegetable broth; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 cups diced zucchini; 2 cups cherry tomatoes, halved; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

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I absolutely love making Creamy Polenta with Roasted Vegetables during the colder months. The creamy, comforting texture of the polenta pairs perfectly with the vibrant and caramelized flavors of the roasted veggies. It’s a simple yet satisfying dish that brings warmth and joy to my table. Plus, the versatility of this recipe means I can use whatever vegetables I have on hand, making it both practical and delicious. It’s truly one of my favorite go-to meals when I want something hearty and wholesome.

Created by

Ione Rutherford

Last updated on 2026-01-21T18:25:35.218Z

When I first experimented with polenta, I was surprised at how versatile it is. I love how it absorbs flavors, making each bite a delightful experience. By roasting the vegetables, I can enhance their natural sweetness and create a beautiful contrast with the creamy polenta. This has become a favorite dish among my friends and family, especially during gatherings.

The key to achieving the perfect polenta texture is to whisk constantly while adding the cornmeal. This prevents lumps and ensures a smooth, creamy base that serves as the perfect canvas for the roasted veggies. I often finish it with a sprinkle of cheese for an added layer of flavor!

Why You Will Love This Recipe
The creamy polenta is rich and satisfying.
Roasted vegetables add a burst of flavor and nutrition.
It's a versatile dish that can adapt to any seasonal veggies.
Perfect for a cozy family dinner or entertaining guests.

Perfecting the Polenta

Achieving the perfect creamy texture in polenta relies heavily on continuous stirring. This technique helps to break down the cornmeal and prevents clumps from forming, ensuring a smooth consistency. I recommend using a whisk for this step as it can reach the corners of the pot effectively. When preparing the polenta, maintain a gentle simmer after adding the cornmeal; a high boil can lead to uneven cooking and a gritty final product.

The choice of vegetable broth plays a significant role in the flavor of the polenta. A homemade broth adds depth, while store-bought can be convenient. If you're looking for a lighter option, consider using water or a combination of water and broth. Also, feel free to enhance the flavor by stirring in herbs or spices like garlic powder or smoked paprika along with the cheese to give an extra kick.

Roasted Vegetable Variations

While this recipe features zucchini and bell peppers, the roasted vegetables can be customized based on seasonal availability or personal preference. Root vegetables like carrots or parsnips, as well as hearty greens like Brussels sprouts, roast beautifully and can add different textures and flavors to your dish. Just be cautious with the cooking time, as denser vegetables may require a bit longer in the oven.

For an added layer of flavor, consider marinating your vegetables before roasting. A simple mixture of balsamic vinegar, garlic, and herbs can enhance the natural sugars in the veggies, promoting a deeper caramelization. If you're short on time, a quick toss with olive oil and your favorite spices will still yield delightful results.

Storage and Serving Suggestions

Creamy polenta is best served fresh, but if you have leftovers, store the polenta in an airtight container in the refrigerator for up to three days. Reheating can be a challenge as polenta thickens upon cooling. Add a splash of broth or water when reheating to restore its creamy texture, and warm it gently over low heat, stirring frequently.

This dish is incredibly versatile and can be served in various ways. Try adding protein like sautéed mushrooms, grilled chicken, or beans for a complete meal. Additionally, a sprinkle of fresh herbs or a dollop of pesto on top right before serving elevates both presentation and flavor. Don’t hesitate to use different cheeses; feta or goat cheese can provide a tangy contrast to the creaminess of the polenta.

Ingredients

Gather these fresh ingredients to make the creamy polenta and roasted vegetables.

For Creamy Polenta

1 cup cornmeal
4 cups vegetable broth
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For Roasted Vegetables

2 cups diced zucchini
2 cups cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to create a delightful meal.

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced zucchini, cherry tomatoes, red and yellow bell peppers with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until they are tender and lightly caramelized.

Prepare the Polenta

In a medium pot, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, reducing heat to low. Stir continuously for about 15-20 minutes, until the polenta is thick and creamy. Stir in the butter, Parmesan cheese, and season with salt and pepper.

Serve

Spoon the creamy polenta onto plates and top it with the roasted vegetables. Feel free to drizzle with additional olive oil and a sprinkle of cheese if desired.

Enjoy this delicious dish while it's hot!

Pro Tips

For a richer flavor, add garlic to the roasted vegetables or stir in some fresh herbs into the polenta just before serving.

Ingredient Spotlight: Cornmeal

Cornmeal is the star of this dish, and its quality significantly affects the final outcome. Opt for medium or fine ground cornmeal for a smoother texture. If you can find it, look for stone-ground cornmeal, which retains more of the corn's natural oils and flavor. This kind not only enriches the taste but also improves the nutritional value of your dish.

Be mindful that cornmeal can absorb moisture differently, depending on its grind. If you find your polenta is too thick, whisk in additional broth or water, one tablespoon at a time, until you reach the desired consistency. Likewise, if it’s too thin, allow it to simmer for a few more minutes while stirring regularly to thicken up.

Making It a Meal

This creamy polenta with roasted vegetables can transform into a hearty main dish by adding proteins. A rich, slow-cooked ragu or a simple sauté of greens and garlic can be spooned over the polenta to create a balanced meal. This also offers a way to incorporate more veggies, making it a great option for reluctant vegetable eaters.

For brunch, this dish can morph into a savory delight by adding a poached egg on top. The runny yolk creates a luscious sauce that complements the creamy polenta and enhances the dish’s indulgence. Pair it with a simple side salad for a complete brunch experience that impresses guests and provides comfort on a chilly weekend morning.

Questions About Recipes

→ Can I use water instead of vegetable broth?

Yes, but using vegetable broth enhances the flavor of the polenta.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of water or broth.

→ What other vegetables work well in this recipe?

Feel free to use seasonal vegetables like eggplant, carrots, or asparagus.

→ Can I make this vegan?

Yes, simply omit the butter and cheese or substitute with vegan options.