Creamy Parmesan Polenta with Roasted Vegetables

Ingredients

• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (160g) finely ground cornmeal 1 cup (160g) finely ground cornmeal
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the water and milk to a gentle boil over medium heat.
2. 2.
   Slowly whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking the polenta for 20-25 minutes, stirring occasionally, until thick and creamy.
4. 4.
   Stir in the grated Parmesan cheese, salt, and black pepper until well combined. Remove from heat and set aside.
5. 5.
   Preheat the oven to 400°F (200°C).
6. 6.
   In a large baking dish, toss the sliced bell peppers, zucchini, red onion, and minced garlic with olive oil. Season with salt and pepper.
7. 7.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
8. 8.
   Serve the creamy Parmesan polenta in bowls, topped with the roasted vegetables. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Cornmeal — Make sure to use finely ground cornmeal for a smooth and creamy texture in the polenta.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor. Avoid using pre-packaged grated cheese, as it may contain additives that affect the texture of the polenta.

Tips & Tricks

• To make the polenta even creamier, you can substitute some of the milk with heavy cream.
• Experiment with different roasted vegetables such as eggplant, cherry tomatoes, or asparagus to add variety to the dish.
• For a burst of freshness, squeeze some lemon juice over the roasted vegetables before serving.
• Leftover polenta can be refrigerated and reheated the next day. Simply add a splash of milk or water while reheating to restore its creamy consistency.
• Sprinkle some extra grated Parmesan cheese and a drizzle of olive oil on top of the dish for an extra touch of flavor.

Serving advice

Serve the creamy Parmesan polenta as a side dish alongside grilled meats or roasted chicken. It can also be enjoyed as a main course, accompanied by a fresh green salad.

Presentation advice

For an elegant presentation, spoon the creamy polenta into individual serving bowls and arrange the roasted vegetables on top. Garnish with fresh basil leaves for a pop of color.