Parmesan Polenta with Roasted Vegetables

Parmesan Polenta with Roasted Vegetables

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins
Servings: 4
Best Season: Suitable throughout the year



  1. Roasted Vegetables

    Preheat the oven to 425 (220C) degrees.

  2. On a large rimmed baking sheet, combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil, and salt.

  3. Roast until beginning to soften and turn brown 20-25 minutes.

  4. Remove the roasted vegetables from the oven and stir in the garlic, chili, thyme, and balsamic vinegar.

  5. Polenta

    Bring 4 cups of water to a boil in a heavy-duty saucepan or small Dutch oven.

  6. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time.

  7. Turn the heat to a very low, simmer, cover, and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy, and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

  8. When it's done remove from the heat and stir in the cheese, olive oil, and additional salt to taste if needed.

  9. Add the roasted vegetables on top of the polenta and serve.

Nutrition Facts

Serving Size

Servings 4

Amount Per Serving
Calories kcal
Calories from Fat kcal
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 4.2g22%
Trans Fat g
Cholesterol 5mg2%
Sodium 202mg9%
Potassium 678mg20%
Total Carbohydrate 43.4g15%
Dietary Fiber 8.2g33%
Sugars 12.1g
Protein 8.2g17%

Vitamin A IU
Vitamin C mg
Calcium 8 mg
Iron 14 mg
Vitamin D IU
Vitamin E IU
Vitamin K mcg
Thiamin mg
Riboflavin mg
Niacin mg
Vitamin B6 mg
Folate mcg
Vitamin B12 mcg
Biotin mcg
Pantothenic Acid mg
Phosphorus mg
Iodine g
Magnesium mmol
Zinc mcg
Selenium mg
Copper mg
Manganese mg
Chromium mcg
Molybdenum mg
Chloride mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost of recipe per serving: $2.39

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.

Adapted from:

View the Recipe Card from Recipe Club here: ENG | SPA | CHI

Keywords: Cornmeal bell peppers, eggplant, cherry tomatoes, zucchini, red onions, olive oil, garlic, thyme, parmesan cheese

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