Imagine a dish that combines the creamy richness of perfectly cooked polenta with the vibrant, caramelized goodness of roasted vegetables – a culinary masterpiece that will transport your taste buds straight to the heart of Italy! This Roasted Vegetable Polenta Bowl is not just a meal; it's a luxurious experience that transforms simple ingredients into a restaurant-worthy dinner you can easily create in your own kitchen. Whether you're a busy professional, a health-conscious foodie, or someone looking to impress dinner guests, this recipe promises to be your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash and chop mixed vegetables into uniform 1-inch pieces. Zucchini, bell peppers, and carrots should be cut to similar sizes to ensure even roasting.
- Toss chopped vegetables in a bowl with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet in a single layer.
- Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until edges are golden brown and vegetables are tender.
- While vegetables are roasting, prepare polenta. In a large saucepan, bring vegetable broth to a gentle boil.
- Slowly whisk polenta into boiling broth, reducing heat to low. Stir continuously to prevent lumps from forming.
- Cook polenta for 15-20 minutes, stirring frequently, until it becomes thick and pulls away from the sides of the pan.
- Remove polenta from heat and season with salt and pepper to taste.
- Divide creamy polenta among serving bowls, top with roasted vegetables, and sprinkle with grated Parmesan cheese if desired.
- Serve immediately while polenta is warm and vegetables are still hot.
Tips
- Vegetable Selection: Choose fresh, seasonal vegetables for the best flavor. Don't be afraid to mix and match – try adding red onions, eggplant, or even butternut squash for variety.
- Roasting Technique: For perfectly caramelized vegetables, ensure they are cut into uniform sizes and spread in a single layer on the baking sheet. This prevents steaming and promotes even browning.
- Polenta Perfection: Whisk the polenta slowly and continuously to prevent lumps. If the mixture becomes too thick, add a little extra warm broth to maintain a creamy consistency.
- Flavor Boosters: Consider adding herbs like thyme or rosemary to the vegetables before roasting, or stir some grated Parmesan directly into the polenta for extra richness.
- Make-Ahead Friendly: You can roast the vegetables and prepare the polenta in advance. Simply reheat gently before serving, adding a splash of broth to restore creaminess.
- Garnish Options: Elevate the dish with fresh herbs like basil or parsley, a drizzle of high-quality olive oil, or a sprinkle of toasted pine nuts for added texture.
Nutrition Facts
Calories: 168kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: mg
