Creamy Polenta with Roasted Vegetables

Name: Creamy Polenta with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups water; 1 teaspoon salt; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Comfort Favorites

I love making Creamy Polenta with Roasted Vegetables because it’s a comforting dish that warms my soul. The polenta turns out velvety and rich, while the roasted vegetables add a sweet and slightly smoky flavor that perfectly complements it. It’s a versatile recipe that allows me to use whatever seasonal vegetables I have on hand, making it both economical and delicious. I often find myself enjoying it as a main course or a side, and it never fails to impress my family and friends.

Created by

Elodie Fairfax

Last updated on 2026-01-21T22:17:34.462Z

During one cozy Sunday afternoon, I decided to experiment with polenta for the first time. I was pleasantly surprised by how straightforward it was to make! The simplicity of stirring cornmeal into boiling water and watching it transform into a creamy base was incredibly satisfying. I paired it with a vibrant mix of roasted peppers, zucchini, and cherry tomatoes, which brought a beautiful palette of colors and flavors.

To elevate the dish, I topped the polenta with freshly grated Parmesan and a drizzle of balsamic glaze. This not only added a delightful umami flavor but also enhanced the visual appeal. It quickly became a staple in my household, especially during the fall when the vegetable harvest is abundant!

        Why You Will Love This Recipe
        Creamy texture that makes every bite indulgent
A colorful mix of roasted vegetables for added flavor
Perfect as a comforting main dish or a delightful side

      

Understanding Polenta

Polenta is a versatile dish that forms the base for this recipe. The choice of cornmeal is crucial; I recommend using medium or fine ground cornmeal for the best texture. Coarse ground cornmeal can result in a gritty texture, which might not provide the creamy experience you want. Cooking polenta slowly and stirring frequently helps to achieve a smooth consistency, and it’s important to keep the water at a simmer—not a rolling boil—to prevent lumps from forming.

The addition of Parmesan cheese and butter at the end not only enhances the flavor but also contributes to the creamy mouthfeel that polenta is known for. Ensure your cheese is freshly grated, as pre-grated varieties often contain anti-caking agents that may affect the final texture. For dairy-free options, nutritional yeast can add a similar depth of flavor, while vegan butter can substitute effectively for traditional butter.

Roasting Vegetables to Perfection

Roasting vegetables is an art that can transform their flavors. For the best results, make sure your vegetables are cut evenly so they cook at the same rate. I like to dice the bell pepper and slice the zucchini into half-moons about 1/2 inch thick. This helps them caramelize evenly, developing that desirable sweet and smoky flavor. Keep an eye on them during the last few minutes of roasting; they should be tender but not mushy or charred.

If you're short on time or ingredients, you can mix and match seasonal vegetables based on what you have. Carrots, eggplant, or even Brussels sprouts work beautifully here. Just remember to adjust the roasting time as needed—denser veggies like carrots may take a little longer, around 25-30 minutes, whereas softer options like zucchini can cook more quickly.

Ingredients

Gather these ingredients before you start cooking:

For the Polenta

1 cup cornmeal
4 cups water
1 teaspoon salt
1/2 cup grated Parmesan cheese
2 tablespoons butter

For the Roasted Vegetables

1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish

Ensure you have everything prepared before cooking begins!

Instructions

Follow these steps to create your creamy polenta and roasted vegetables:

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced bell pepper, sliced zucchini, and halved cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet lined with parchment paper and roast for 20 minutes or until they are tender and slightly caramelized.

Prepare the Polenta

In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 teaspoon of salt. Gradually add the cornmeal to the boiling water while whisking continuously to avoid lumps. Reduce the heat to low and cook for about 20 minutes, stirring frequently until the mixture is thick and creamy.

Mix in Cheese and Butter

Once the polenta is ready, remove it from heat. Stir in the butter and grated Parmesan cheese until melted and well incorporated.

Serve

Spoon the creamy polenta onto plates or into bowls. Top generously with the roasted vegetables and garnish with fresh basil. Enjoy your warm, comforting dish!

Serving suggestion: add a drizzle of balsamic glaze for extra flair!

Pro Tips

For an extra depth of flavor, try adding garlic powder or herbs to the polenta as it cooks. You can also use vegetable broth instead of water for a richer taste.

Make-Ahead Tips

This recipe can be made ahead of time, which is perfect for busy weeknights. Prepare the polenta and roasted vegetables separately, allowing both to cool before storing them in airtight containers in the fridge. The polenta will firm up as it cools, but you can reheat it on the stove over low heat, adding a splash of water or broth to loosen it back into a creamy consistency.

The roasted vegetables also keep well in the refrigerator. When ready to serve, simply reheat them in the oven for about 10 minutes at 350°F (175°C) until warmed through and slightly crispy again. This makes it a fantastic option for meal prep!

Serving Suggestions

Creamy polenta with roasted vegetables can stand alone as a hearty main dish, but it also pairs wonderfully with protein additions. Consider topping it with grilled chicken, sautéed shrimp, or even a poached egg for an extra layer of flavor and nutrition. A drizzle of balsamic reduction or a sprinkle of chili flakes can also enhance its complexity.

For a more elegant presentation, serve individual portions in shallow bowls and create a nest of polenta topped with beautiful roasted vegetables. A light garnish of fresh basil not only adds color but also brightens the dish with its aromatic qualities.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute with your favorite seasonal vegetables, such as carrots, eggplant, or broccoli.

→ Is this recipe gluten-free?

Yes, polenta is naturally gluten-free, making this dish a great choice for those with gluten sensitivities.

→ Can I make polenta ahead of time?

Yes, you can prepare polenta ahead of time. Reheat with a bit of water or broth to restore its creamy texture.

→ What can I serve with the polenta?

This dish pairs well with grilled meats, fish, or a simple salad for a light meal.