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 vegetable broth; 1/2 cup grated Parmesan cheese; 4 tablespoons unsalted butter; Salt and pepper to taste; 2 cups mixed seasonal vegetables (bell peppers, zucchini, eggplant); 2 tablespoons olive oil; 1 teaspoon fresh thyme or rosemary; Salt and pepper to taste

Highlighted under: Modern Comfort Food Collection

I absolutely love making Creamy Polenta with Roasted Vegetables during colder months when comfort food is a must. The smooth, buttery polenta pairs beautifully with the sweetness of roasted vegetables, creating a dish that's both hearty and satisfying. Preparing the polenta is easier than you might think, and once it's creamy and luscious, I like to layer it with whichever veggies I have on hand. It’s a versatile recipe that quickly becomes a family favorite, as it’s comforting and nourishing.

Created by

Elspeth Murray

Last updated on 2026-01-21T22:45:35.361Z

During my culinary adventures, I’ve learned that comfort food doesn’t need to be complicated. One evening, craving something warm, I stumbled upon the idea of combining creamy polenta with various roasted vegetables. The result was pure magic! The sweetness of the roasted veggies balanced with the creamy texture of the polenta is unbelievably satisfying.

The key to making this dish shine is the use of fresh herbs and a drizzle of olive oil over the roasted vegetables. It not only enhances flavors but also adds a beautiful touch to the final presentation. I often experiment with different vegetables based on what I have in my kitchen, making it an ever-evolving dish.

Why You Will Love This Recipe
Silky smooth texture that comforts the soul
Versatile enough to use any seasonal vegetables
Simple to make but looks elegant on the plate

Understanding Polenta

Polenta is essentially ground cornmeal, and the type of cornmeal you choose can significantly impact the dish's texture. Coarse cornmeal offers a heartier bite, while fine cornmeal creates a smoother finish. When cooking polenta, be patient; it requires continuous stirring to incorporate air and prevent lumps. If you find your polenta becomes too thick, simply whisk in a bit more vegetable broth or water until you achieve your desired creaminess.

In addition to its comforting taste, polenta is incredibly versatile. You can infuse it with various flavors by adding different types of cheese or herbs. Experimenting with garlic powder or smoked paprika during the cooking process can introduce a depth of flavor that complements the sweetness of your roasted vegetables beautifully.

Perfect Roasted Vegetables

The versatility of this recipe shines through in the choice of roasted vegetables. Seasonal veggies not only add color but also ensure freshness in your dish. Bell peppers, zucchini, and eggplant work wonderfully together, but you could also consider carrots or Brussels sprouts. The key is to cut them into even sizes for consistent roasting, aiming for about 1-inch pieces for quicker cooking and caramelization.

When roasting, keep an eye on the vegetables as they cook. Look for golden, crispy edges and a slight char, which indicates they’re ready. If you notice them browning too quickly, simply lower your oven temperature to 400°F (200°C) to allow for more gentle cooking.

Ingredients

Gather the following ingredients to prepare a delightful creamy polenta with roasted vegetables.

For the Polenta

1 cup cornmeal
4 cups vegetable broth
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter
Salt and pepper to taste

For the Roasted Vegetables

2 cups mixed seasonal vegetables (bell peppers, zucchini, eggplant)
2 tablespoons olive oil
1 teaspoon fresh thyme or rosemary
Salt and pepper to taste

Mix and match your favorite vegetables for roasting to personalize this dish further!

Instructions

Follow these easy steps to create your creamy polenta with roasted vegetables.

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss your chopped vegetables in olive oil, fresh herbs, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, turning halfway through for even cooking.

Cook the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low, cover, and cook for about 15 minutes, stirring occasionally until thickened and creamy.

Finish the Polenta

Once the polenta is cooked, stir in the butter and grated Parmesan cheese. Add salt and pepper to taste, adjusting the creaminess as desired.

Serve

Spoon the creamy polenta onto plates and top with the roasted vegetables. Enjoy your comforting, delicious meal!

Feel free to top with additional cheese or herbs for extra flavor!

Pro Tips

For an extra layer of flavor, try adding a splash of cream or plant-based milk to the polenta as it cooks. This will make it even creamier!

Make-Ahead Tips

This creamy polenta can be prepared in advance and stored in the fridge for up to three days. Once prepared, allow it to cool, then transfer it to an airtight container. When you’re ready to serve, reheat on the stove over low heat, adding a splash of vegetable broth to restore its creaminess. Stir gently until heated through and glossy again.

Roasted vegetables can also be made ahead of time. After cooking, let them cool, then store in the refrigerator. Simply warm them up in the oven or microwave just before serving. This makes it an ideal meal prep option for busy weeknights.

Dietary Adjustments

For a vegan version of this creamy polenta, you can substitute the butter with olive oil or vegan butter. Instead of Parmesan cheese, nutritional yeast can be added for a cheesy flavor without dairy. Both adjustments will maintain the dish’s integrity while accommodating dietary preferences.

If you’re looking to increase the protein content, consider stirring in some cooked lentils or chickpeas into the polenta just before serving. This not only enhances the dish’s nutritional profile but also adds an interesting texture that pairs well with the smooth polenta.

Questions About Recipes

→ Can I use quick-cooking polenta?

Yes, quick-cooking polenta can significantly reduce cook time. Just follow the package instructions and adjust the broth accordingly.

→ What other vegetables can I use?

You can use virtually any seasonal vegetable! Carrots, Brussels sprouts, and butternut squash all work wonderfully.

→ Can this dish be made vegan?

Absolutely! Replace the butter with vegan butter and omit the cheese or use a plant-based alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a little added broth to regain creaminess.