Parmesan Polenta with Roasted Vegetables

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Ingredients
  • 2 Bell Peppers (Chopped,1/2-inch pieces)
  • 1 Eggplant (Cut-1-inch cubes)
  • 2 Zucchini (Cut-1-inch chuncks)
  • 1/2 cup Red Onions (Thinly sliced)
  • 6 tbsp Olive oil
  • 2 1/2 tsp Salt
  • 2 clove Garlic (Finely Chopped)
  • 1/2 drizzle Red Chili Flakes (Crushed)
  • 2 tsp Thyme (Fresh)
  • 1 tbsp Balsamic Vinegar
  • 1 cup Cornmeal (Coarse)
  • 1/2 cup Parmesan Cheese (Low-fat ,freshly grated)
Instructions
  1. 1
    Roasted Vegetables

    Preheat the oven to 425 (220C) degrees.

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5
    Polenta

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

  6. 6

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

  7. 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. 8

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

  9. 9

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

  10. 10
  11. 11

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 4.2g22%
Cholesterol 5mg2%
Sodium 202mg9%
Potassium 678mg20%
Total Carbohydrate 43.4g15%
Dietary Fiber 8.2g33%
Sugars 12.1g
Protein 8.2g17%
Calcium 8 mg
Iron 14 mg

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

Note

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: familystylefood.com

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
Read it online: https://livehealthycooks.com/recipe/parmesan-polenta-with-roasted-vegetables/