Creamy Parmesan Polenta with Roasted Vegetables

Ingredients

• 1 cup (240ml) polenta 1 cup (240ml) polenta
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• 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 eggplant, sliced 1 eggplant, sliced
• 1 red onion, sliced 1 red onion, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a large pot, bring the vegetable broth and milk to a boil.
3. 3.
   Slowly whisk in the polenta, stirring constantly to avoid lumps.
4. 4.
   Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.
5. 5.
   Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
6. 6.
   While the polenta is cooking, prepare the roasted vegetables. In a large baking dish, toss the sliced bell peppers, zucchini, eggplant, red onion, minced garlic, dried thyme, dried rosemary, olive oil, salt, and pepper until well coated.
7. 7.
   Roast the vegetables in the preheated oven for 25-30 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 herbs if desired.

Treat your ingredients with care...

• Polenta — Make sure to whisk the polenta into the boiling liquid slowly to avoid lumps. Stir occasionally while simmering to prevent sticking.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture. Avoid using pre-packaged grated cheese as it may contain additives that affect the consistency of the polenta.

Tips & Tricks

• For a creamier polenta, you can substitute some of the milk with heavy cream.
• Experiment with different roasted vegetables like cherry tomatoes, mushrooms, or asparagus to add variety to the dish.
• Add a sprinkle of fresh herbs such as basil or parsley on top for a burst of freshness.
• Leftover polenta can be refrigerated and reheated the next day. Add a splash of milk or water while reheating to restore its creamy consistency.
• Serve the polenta with a drizzle of balsamic glaze or a sprinkle of grated Parmesan for an extra flavor boost.

Serving advice

Serve the Parmesan polenta with roasted vegetables as a main course for a satisfying and wholesome meal. Pair it with a side salad or crusty bread to complete the experience.

Presentation advice

To enhance the presentation, arrange the roasted vegetables on top of the creamy polenta in an aesthetically pleasing manner. Garnish with fresh herbs or a sprinkle of Parmesan cheese for an added touch of elegance.