Roasted Summer Veggies with Parmesan Polenta

Roasted Summer Veggies with Parmesan Polenta

Ina Garten’s recipe for parmesan polenta got me over my aversion for all things polenta. I had never been a fan of the gooey textured stuff before, but I had been missing something key: enough butter, cream, and parmesan. That, and the right toppings. This meal brings it all together—a creamy polenta base, which serves a two-part role as sauce and substance; and roasted summer veggies, which benefit from (and compliment) the creaminess of the rest of the dish; pine nuts, which add much-needed crunch. I’ve made it four times in the last month, a testament to how well I’ve been convert from polenta-hater to lover. Maybe it will convert someone you know, too.

Roasted Summer Veggies with Parmesan Polenta
Roasted Summer Veggies with Parmesan Polenta

Roasted Summer Veggies with Parmesan Polenta

Published May 30, 2019 by
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Serves: 4   |    Active Time: 45 minutes



Ingredients:

For Roasted Summer Veggies:
  • 1 medium eggplant
  • 1-2 small to medium zucchini
  • 2 red bell peppers
  • 1 cup cherry tomatoes
  • 1/2 medium red onion
  • Leaves from 2 sprigs thyme or 1 teaspoon dried thyme
  • 2-3 tablespoons olive oil or avocado oil
  • Salt & Pepper

  • For Parmesan Polenta:
  • 4 cups water
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup coarsely ground or stone ground cornmeal
  • 3 tablespoons butter
  • 1/2 heaping cup finely shredded Parmesan cheese
  • 1-2 tablespoon heavy cream (or milk)
  • Ground black pepper to taste

  • For Serving:
  • 2 tablespoons toasted pine nuts
  • Garnish: additional shredded Parmesan cheese, additional sprigs of thyme

  • Directions:

    1. Preheat oven to 475°F. Prepare veggies: dice eggplant into 1/2-inch cubes. Slice zucchini into half moons. Slice bell peppers into strips. Slice red onion into wedges.
    2. Place chopped veggies and cherry tomatoes on a sheet pan in a single layer. Use two sheet pans if veggies are over-crowding the pan. Drizzle liberally with oil, and toss to coat. Sprinkle with salt, pepper and thyme leaves.
    3. Place veggies in oven and roast for 30 minutes, stirring after 15 minutes to ensure even cooking.
    4. When the veggies have 15 minutes left to cook, begin preparing the polenta. Bring 4 cups of water in a pot to a boil. Add salt and garlic.
    5. When water is boiling, add cornmeal, whisking immediately to prevent clumps from forming. After a few minutes, polenta should begin to thicken. Continue whisking, and remove from heat. Continue stirring almost constantly for about 10 minutes.
    6. Add butter, Parmesan cheese, and cream to polenta, stirring to incorporate. Polenta should become thick and creamy, and will continue to set as it cools. Season to taste with pepper.
    7. Serve: scoop polenta into serving bowls, and top with roasted veggies. Sprinkle with pine nuts and parmesan and a garnish with a sprig of thyme. Serve hot.

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