Creamy Polenta with Roasted Vegetables

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

Highlighted under: Everyday Comfort Food Collection

When I first tried creamy polenta, I was amazed by its luxurious texture and the depth of flavor it offers. This recipe takes that experience to new heights by pairing the polenta with colorful, roasted vegetables. The combination makes for a comforting dish that can be enjoyed any time of year. I love how simple ingredients can transform into something so deliciously satisfying, making this recipe a staple in my home.

Created by

Natalie Evans

Last updated on 2026-01-21T18:06:36.278Z

After experimenting with a variety of grains, polenta quickly became one of my favorite comfort foods. The smooth and creamy base pairs perfectly with any roasted vegetable, making it a versatile choice for many meals. I often toss in seasonal vegetables for brightness, and I love how they caramelize in the oven, enhancing their natural sweetness.

My tip is to whisk the polenta constantly when adding it to boiling water; this helps to prevent lumps and ensures a silky texture. With just a bit of patience and care, you’ll have a dish that impresses everyone at your table!

Why You'll Love This Recipe
Creamy, comforting texture that warms the soul
Loaded with vibrant, roasted vegetables for added flavor
Quick to prepare and perfect for weeknight dinners

Mastering Creamy Polenta

To achieve the perfect creamy texture in your polenta, it's important to whisk continuously as you add the polenta to the boiling broth. This helps prevent lumps and ensures a smooth consistency. You should aim to cook the polenta over low heat, stirring frequently for about 20 minutes. Look for a texture that is thick but spreadable, almost like a soft cake batter.

The choice of broth not only impacts the flavor of the polenta but also its overall mouthfeel. Using a high-quality vegetable broth will provide depth to the dish, making it more robust. If you’re looking for a gluten-free option, ensure that your broth is certified gluten-free and consider using polenta made exclusively from cornmeal. This enhances the dish while accommodating dietary needs.

Perfectly Roasted Vegetables

When roasting vegetables, the goal is to achieve caramelization, which brings out their natural sweetness. Spreading them out on the baking sheet without overcrowding allows for even roasting and browning. You’ll know they’re ready when they are tender with golden edges, usually after about 25 minutes at 400°F (200°C). Stir halfway through to promote uniform cooking.

Feel free to experiment with the veggies! Seasonal changes offer fresh alternatives such as butternut squash in fall or asparagus in spring. If using denser vegetables like carrots or sweet potatoes, give them a head start and roast them for an additional 10 minutes before adding quicker-cooking ingredients like zucchini and cherry tomatoes.

Serving and Variations

For serving, spread the creamy polenta on a large platter or divide it into individual bowls; both options create an inviting presentation. Top with the roasted vegetables while they’re still warm to enhance flavor melding. I love adding a drizzle of balsamic vinegar for an added kick or a sprinkle of fresh herbs like basil or parsley to elevate the dish further.

This recipe is versatile! Try adding a protein like grilled chicken or sautéed mushrooms for a heartier meal. If you're craving a kick, incorporate a bit of crumbled feta or a dash of red pepper flakes into the roasted vegetables. Leftover polenta can be cooled, sliced, and pan-fried for a different twist the next day.

Ingredients

Gather all your ingredients before starting this delicious dish!

For the Polenta

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

For the Roasted Vegetables

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

Mix all the ingredients until well combined for maximum flavor.

Instructions

Follow these simple steps to create a delicious meal!

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, stirring halfway through until they are tender and slightly caramelized.

Prepare the Polenta

In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce the heat to low and cook for about 20 minutes, stirring frequently until the polenta is thick and creamy. Stir in the butter and grated Parmesan cheese, seasoning with salt and pepper to taste.

Combine and Serve

Once the polenta is cooked, spread it onto a serving platter or divide among bowls. Top generously with the roasted vegetables. Optionally, add a sprinkle of additional Parmesan cheese or fresh herbs before serving.

Enjoy this dish warm as a comforting meal any time of the year!

Pro Tips

For extra flavor, consider adding herbs like basil or thyme to the roasted vegetables. You can also experiment with different cheese varieties for the polenta based on your preference.

Ingredient Insights

The polenta serves as a blank canvas for flavor, but the quality of your Parmesan cheese can greatly affect the end result. A freshly grated Parmesan will have a more pronounced flavor compared to pre-packaged options. If you're vegetarian, ensure that your Parmesan is rennet-free, or replace it with a nutritional yeast to maintain a cheesy element without dairy.

When selecting vegetables, consider their moisture content. Cherry tomatoes, for example, will release juices as they roast, which adds flavor to the dish, but too much moisture can lead to a watery polenta. Use a slotted spoon when topping the polenta to control excess liquid from the tomatoes.

Storage Tips

This dish stores well in the fridge for up to three days. To reheat, add a splash of vegetable broth or water in a saucepan over low heat, stirring to restore the creamy texture. Avoid using high heat during reheating, as it can cause the polenta to become gritty.

For longer storage, both the creamy polenta and roasted vegetables can be frozen. Portion them into freezer-safe containers and store for up to three months. Thaw in the refrigerator overnight before reheating to keep the consistency intact.

Common Troubleshooting

If your polenta turns out grainy, it might be because the broth was boiling too vigorously when the polenta was added or it was not whisked long enough. Always ensure the liquid is simmering gently while incorporating the polenta.

Overcooked vegetables can lose their vibrant color and texture. Always check for doneness around the 20-minute mark. You want them tender but still with a bit of a bite to maintain their integrity in the dish.

Questions About Recipes

→ Can I use water instead of vegetable broth for the polenta?

While you can use water, vegetable broth adds extra flavor to the polenta, making it more delicious.

→ Is there a vegan alternative for Parmesan cheese?

Yes, you can use nutritional yeast or a vegan Parmesan cheese alternative to keep this dish vegan-friendly.

→ Can I make this recipe gluten-free?

Absolutely! Polenta is naturally gluten-free, so this dish is perfect for those with gluten intolerance.

→ How do I store leftovers?

Store leftover polenta in an airtight container in the refrigerator for up to three days. Reheat with a splash of broth or water to soften.