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) water 1 cup (240ml) water
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons (30g) butter 2 tablespoons (30g) 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 (30ml) olive oil 2 tablespoons (30ml) 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): 42g, 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 water to a boil.
3. 3.
   Slowly whisk in the polenta, stirring constantly to prevent lumps.
4. 4.
   Reduce the heat to low and simmer the polenta for 20-25 minutes, stirring occasionally, until 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 topped with the roasted vegetables. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Polenta — To achieve a creamy texture, it is important to slowly whisk in the polenta while constantly stirring. This will prevent lumps from forming.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture in the polenta.

Tips & Tricks

• For a twist, try adding roasted cherry tomatoes or mushrooms to the vegetable mix.
• Experiment with different herbs and spices to customize the flavor of the roasted vegetables.
• Leftover polenta can be refrigerated and reheated the next day. Simply add a splash of water or broth while reheating to restore its creamy consistency.
• Feel free to add a sprinkle of red pepper flakes for a touch of heat.
• Serve the dish with a drizzle of balsamic glaze for an extra burst of flavor.

Serving advice

Serve the Creamy Parmesan Polenta with Roasted Vegetables as a main course for a satisfying and wholesome meal. It pairs well with a fresh green salad or crusty bread on the side.

Presentation advice

To enhance the presentation, arrange the roasted vegetables on top of the creamy polenta in an artful manner. Garnish with fresh herbs, such as basil or parsley, for a pop of color.