Creamy Polenta with Roasted Vegetables
This easy Italian recipe is ready in about 40 minutes and makes 4 servings. It is built around polenta, zucchini and cherry tomatoes. The cooking is mostly roasting. It is vegetarian. Each serving has about 420 calories and 14 g of protein.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Save this recipe in Buttter
It is in the Meatless Mains cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 200 gpolenta
- 2zucchini
- 300 gcherry tomatoes
- 1red onion
- 50 gParmesan cheese
- 30 gbutter
- 3 tbspolive oil
- 2 tbspbalsamic vinegar
- 3 sprigsfresh rosemary
Instructions
- Preheat oven to 425°F (220°C). Cut zucchini into thick half-moons and quarter the red onion. Toss with cherry tomatoes, olive oil, balsamic vinegar, and rosemary on a baking sheet.
- Roast vegetables for 25-30 minutes, tossing halfway, until caramelized and tender.
- Meanwhile, bring 4 cups of salted water to a boil. Slowly whisk in the polenta, reduce heat to low, and stir frequently for 15-20 minutes until thick and creamy.
- Stir butter and grated Parmesan into the polenta until melted and smooth. Season with salt and pepper.
- Spoon creamy polenta into bowls and top with roasted vegetables. Serve immediately.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 14 g
- Fat
- 18 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Diet: vegetarian
- In cookbook: Meatless Mains
