Parmesan Polenta with Roasted Vegetables #vegetarian #soup

Parmesan Polenta with Roasted Vegetables #vegetarian #soup

Do you ever see that your hunger changes directly alongside the seasons? A bowl of smooth, warming parmesan polenta is truly craveable at whatever point that fall feeling hits. You know when those last long stretches of summer simply appear to be changed, beginning with the initial step outside in the first part of the day. Perhaps there's a chill noticeable all around that wasn't there the day preceding, or the leaves on well-known trees have an edge of gold or blood red. Whatever triggers that progress — regardless of whether it has nothing to do with the climate — when comfortable solace nourishment is called for, you can rely on polenta to fulfill.

It's fundamentally similar to the most scrumptious bowl of porridge you can have for supper. Alongside a liberal measure of beautiful balsamic cooked vegetables served on top, there's very little better. When I make polenta, I like to be liberal with the margarine and parmesan cheddar. It's an ideal unbiased canvas for gooey, smooth increments.

Also try our recipe Easy Vegan Potato Soup

Parmesan Polenta with Roasted Vegetables #vegetarian #soup

An easy, mostly hands-off recipe for creamy, comforting parmesan polenta. Serve with savory roasted Mediterranean vegetables for a nourishing one-bowl meal.


  • 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
  • 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
  • 1 pint grape or cherry tomatoes, halved
  • 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon crushed red chili flakes
  • 2 teaspoons chopped fresh thyme or rosemary 
  • 1 tablespoon balsamic vinegar
  • 1 cup coarse cornmeal
  • 1 – 2 teaspoons salt
  • ½ cup grated fresh Parmesan cheese
  • 4 tablespoons butter


  1. Preheat the oven to 425 degrees.
  2. Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar. 
  3. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
  4. Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.

Read more our recipe : Easy Baked Donut

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