Craving a meal that’s both comforting and packed with vibrant, healthy goodness? Look no further! This dish pairs a bed of luxuriously creamy polenta with a rainbow of perfectly caramelized roasted vegetables. It’s a simple, elegant, and incredibly satisfying meal that’s perfect for a cozy weeknight dinner but special enough for guests. Plus, it’s entirely vegan and gluten-free!
Ingredients
• For the Roasted Vegetables
• 6 cups / 1.4 L assorted chopped vegetables such as asparagus, bell peppers, zucchini, red onion, or mushrooms
• 1/4 cup / 60 mL olive oil
• 1/4 teaspoon / 1.5 g salt, or to taste
• Freshly ground black pepper, to taste
• For the Polenta and Serving
• 1 recipe homemade polenta (see below) OR one 16-ounce / 450 g tube pre-cooked polenta
• 1/4 cup / 25 g shredded vegan Parmesan cheese, for topping
• For Homemade Polenta
• 2 3/4 cups / 650 mL water, for boiling
• 1 cup / 120 g yellow cornmeal
• 1 cup / 240 mL cold water
• 1/2 teaspoon / 3 g salt
Instructions
1. Preheat your oven to 425°F / 220°C. In a large, shallow roasting pan, combine the chopped vegetables, olive oil, and salt. Toss gently until everything is evenly coated. Spread the vegetables in a single layer.
2. Roast for 15 to 20 minutes, stirring once halfway through, until the vegetables are tender and have lovely caramelized edges.
3. While the vegetables are roasting, prepare the polenta. For homemade polenta, bring 2 3/4 cups of water to a boil in a medium saucepan. In a separate bowl, whisk together the cornmeal, 1 cup of cold water, and 1/2 teaspoon of salt to create a slurry. Slowly pour the cornmeal slurry into the boiling water, whisking constantly to prevent lumps. Reduce the heat to low and simmer, stirring frequently, for 10-15 minutes until very thick. If using pre-cooked polenta, slice it and heat it in a skillet according to the package directions.
4. To serve, spoon the warm, creamy polenta into shallow bowls. Top generously with the hot roasted vegetables and finish with a sprinkle of vegan Parmesan cheese.
Nutritional Information
• Estimated Per Serving
• Calories: 222
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 560 mg
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 6 g
Pro Tips
• For the best caramelization, do not overcrowd the roasting pan. Use two pans if necessary to ensure the vegetables are in a single layer.
• Cut your vegetables into similar-sized pieces to ensure they cook evenly.
• For an extra creamy polenta, stir in a tablespoon of vegan butter or a splash of unsweetened plant-based milk just before serving.
• Toss the roasted vegetables with a handful of fresh herbs like parsley, basil, or thyme right after they come out of the oven for a burst of fresh flavor.
FAQ
Q: How can I add more protein to this vegetarian meal
A: To make this a more protein-rich dish, top it with a cup of roasted chickpeas (toss them with the vegetables), some pan-fried tofu or tempeh, or a scoop of white beans like cannellini. A sprinkle of toasted pumpkin seeds also adds a great protein boost.
Q: What other vegetables work well for roasting
A: This recipe is incredibly versatile! Feel free to use other seasonal vegetables like broccoli florets, cauliflower, Brussels sprouts, or cubes of butternut squash. Root vegetables like carrots and parsnips are also delicious but may require a slightly longer roasting time.
Q: How do I store and reheat leftovers
A: Store the roasted vegetables and polenta in separate airtight containers in the refrigerator for up to 4 days. Polenta will solidify when chilled. To reheat, gently warm it on the stovetop with a splash of water or plant-based milk, whisking until it becomes creamy again. The vegetables can be reheated in the microwave or a hot skillet.
Q: Can I make this recipe vegetarian instead of vegan
A: Yes, easily. For a vegetarian version, you can stir a tablespoon of dairy butter into the polenta for extra richness and top the final dish with regular Parmesan, crumbled feta, or goat cheese instead of the vegan alternative.
