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–+ servings
Creamy Polenta with Caramelized Roasted Vegetables – vegetarian recipe
Stav Kogan

Creamy Polenta with Caramelized Roasted Vegetables

A comforting and vibrant vegan and gluten-free meal featuring a bed of luxuriously creamy polenta topped with a rainbow of perfectly caramelized roasted vegetables. Simple, elegant, and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 serving
Calories: 222
Ingredients Method Nutrition

Ingredients
  

  • For the Roasted Vegetables
  • 6 cups (1440 ml) (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 / 0.05 oz) 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 (15.9 oz) tube pre-cooked polenta
  • 1/4 cup (25 g / 0.88 oz) shredded vegan Parmesan cheese, for topping
  • For Homemade Polenta
  • 2 3/4 cups (650 mL) water, for boiling
  • 1 cup (120 g / 4.2 oz) yellow cornmeal
  • 1 cup (240 mL) cold water
  • 1/2 teaspoon (3 g / 0.11 oz) salt
  • For the best caramelization, do not overcrowd the roasting pan. Use two pans if necessary to ensure the vegetables are in a single layer.
  • For an extra creamy polenta, stir in a tablespoon of vegan butter or a splash of unsweetened plant-based milk just before serving.

Method
 

  1. Preheat your oven to 425°F / 220°C.
  2. In a large, shallow roasting pan, combine the chopped vegetables, olive oil, and salt.
  3. Toss gently until everything is evenly coated.
  4. Spread the vegetables in a single layer.
  5. Roast for 15 to 20 minutes, stirring once halfway through, until the vegetables are tender and have lovely caramelized edges.
  6. While the vegetables are roasting, prepare the polenta. For homemade polenta, bring 2 3/4 cups (960 ml) of water to a boil in a medium saucepan.
  7. In a separate bowl, whisk together the cornmeal, 1 cup (240 ml) 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.
  8. 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.
  9. To serve, spoon the warm, creamy polenta into shallow bowls.
  10. Top generously with the hot roasted vegetables and finish with a sprinkle of vegan Parmesan cheese.
  11. Cut your vegetables into similar-sized pieces to ensure they cook evenly.
  12. 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.

Nutrition

Calories: 222kcalCarbohydrates: 25gProtein: 6gFat: 11g

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