Parmesan Polenta with Roasted Veggies (40 Minutes)

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Let’s make something delicious tonight with this creamy parmesan polenta topped with roasted carrots and mushrooms, a dish that combines the comforting warmth of smooth polenta with the earthy richness of roasted vegetables.

This recipe showcases a delightful contrast of textures and flavors, featuring creamy, cheesy polenta as a base and topped with caramelized, savory veggies.

It’s a vegetarian delight that’s sure to satisfy any palate, perfect for a cozy dinner or an impressive side dish.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the polenta:

  • 1 cup polenta (cornmeal)
  • 4 cups vegetable broth or water
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/2 tsp dried parsley
  • Salt and pepper to taste

For the roasted veggies:

  • 2 cups carrots, peeled and sliced
  • 2 cups mushrooms, cleaned and quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (such as thyme or rosemary), chopped, for seasoning

Instructions

  1. Roast the Veggies (30 minutes):
    Preheat your oven to 425°F (220°C). Toss the sliced carrots and quartered mushrooms with olive oil, salt, pepper, and fresh herbs. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the veggies are tender and caramelized. Remove from the oven and set aside.
  2. Cook the Polenta (30 minutes):
    While the veggies are roasting, bring the vegetable broth or water to a boil in a medium saucepan. Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and continue to cook, stirring frequently, until the polenta is thickened and creamy, about 25-30 minutes. If the mixture becomes too thick, add a little more broth or water to reach the desired consistency.
  3. Finish the Polenta (5 minutes):
    Once the polenta is cooked and creamy, remove from heat. Stir in the grated Parmesan cheese, parsley, and butter until well combined. Season with salt and pepper to taste.
  4. Assemble the Dish (5 minutes):
    Spoon the creamy Parmesan polenta onto a serving platter or individual plates. Top with the roasted carrots and mushrooms, distributing them evenly over the polenta.
  5. Garnish and Serve (2 minutes):
    Garnish with additional Parmesan cheese or fresh herbs if desired. Serve warm, allowing the flavors and textures to meld together beautifully.

Notes

This creamy parmesan polenta offers a delightful blend of flavors and is a testament to the beauty of simple, wholesome ingredients. The key to this dish is the contrast between the soft, rich polenta and the robust, roasted veggies.

Whether served as a main course or a side dish, it’s sure to bring warmth and satisfaction to your dining table.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 servings
  • Calories: 375
  • Sugar: 5h
  • Sodium: 600mg
  • Fat: 20g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 30mg

Pair this with...

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

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