Creamy Polenta With Roasted Veggies
Cook Time
30 mins
Total Time
30 mins
Servings: 4
Calories: 475 kcal
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
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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.)
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Preheat oven to 400 degrees F. Set out rimmed baking sheet pan.
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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.
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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.
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Nutrition Facts
Creamy Polenta With Roasted Veggies
Amount Per Serving
Calories 475
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 14mg5%
Sodium 1060mg44%
Potassium 789mg23%
Carbohydrates 71g24%
Fiber 11g44%
Sugar 7g8%
Protein 13g26%
Vitamin A 1351IU27%
Vitamin C 54mg65%
Calcium 149mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.