Name: Creamy Polenta With Roasted Veggies
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cups coarse grind cornmeal; 1 cup half and half; 1-1/2 cups zucchini (about 2-3 small zucchini, cut in 1-inch chunks); 2 cloves garlic (finely chopped); 2-3 Tbsp. fresh chopped thyme (or any herb of choice such as rosemary or oregano); 1 pint cherry tomatoes; Sea salt (to taste); Coarse ground black pepper (to taste); 2 Tbsp. olive oil; Fresh Parmigiano-Reggiano cheese

This creamy polenta recipe is proof that the simplest foods are often the most loved. When polenta is warm and silky, it’s pure comfort – cozy, simple and endlessly satisfying. Is it basic? Maybe. But in the best way, because polenta can feel like the food form of an easy hug. In this recipe, the polenta shines creamy and golden under a colorful tumble of roasted zucchini, cherry tomatoes, fresh herbs and shredded Parmigiano-Reggiano. You’ll come back again and again to revisit the lovely ease of this meal.

On a Plate, a Circle of Creamy Polenta is Generously Topped With Roasted Veggies. A Fork Waits Nearby

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Creamy Polenta With Roasted Veggies

Cook Time 30 minutes

Total Time 30 minutes

Servings 4

Calories 475 kcal

Author Pau D'Elia

Ingredients

2 cups coarse grind cornmeal
1 cup half and half
1-1/2 cups zucchini about 2-3 small zucchini, cut in 1-inch chunks
2 cloves garlic finely chopped
2-3 Tbsp. fresh chopped thyme or any herb of choice such as rosemary or oregano
1 pint cherry tomatoes
Sea salt to taste
Coarse ground black pepper to taste
2 Tbsp. olive oil
Fresh Parmigiano-Reggiano cheese

Instructions

In saucepan, cook polenta per package instructions, using water, milk, plant-based milk or half and half. (Note: Polenta cooks fast. Once polenta is in the pan, it will almost immediately start to thicken. Follow instructions closely.)
Preheat oven to 400 degrees F. Set out rimmed baking sheet pan.
In bowl, combine tomatoes, zucchini, garlic, salt, pepper and olive oil. Transfer to baking sheet. Roast about 20 minutes, until vegetables begin to soften and turn brownish.
To serve, fill bowls with polenta and top with veggies. Drizzle with olive oil and garnish with fresh herbs and grated Parmigiano-Reggiano cheese.

Recipe Notes

For cheesier polenta, mix polenta with Parmesan prior to topping with veggies. Feel free to add more Parmesan when serving.
Get the healthier ingredients you’ll need for this meal from Vitacost.