Vegetable Polenta With Parmesan
Serves 4
15 mins prep
40 mins cook
55 mins total
Buttery, creamy vegetable polenta made with parmesan and savory roasted vegetables is a rich and elegant way to enjoy porridge for dinner. This simple healthy recipe is cozy, comforting, and satisfying for the whole family! Naturally gluten free, and easily made vegan too!
For The Roasted Vegetables
For The Polenta
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Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside.
Add the diced vegetables to a mixing bowl along with the oil, oregano, thyme, rosemary, salt and pepper. Stir to coat.
Spread the seasoned vegetables on to the tray and roast in the oven for 15 minutes.
Add the vegetable stock and 2 cups of water to a pot and bring to a boil.
Slowly pour in the polenta, whisking as it is added to ensure no lumps.
Reduce heat, cover and cook for 20-25 minutes, stirring through out that time to prevent burning.
When cooked remove the lid and remove from the heat. Stir through the butter and cheese.
Season to taste with salt and pepper.
Serve the polenta hot with roasted vegetables a sprinkle of cracked black pepper and fresh herbs.
