PARMESAN POLENTA WITH ROASTED VEGETABLES
A simple, cozy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables.
Maybe there’s a chill in the air that wasn’t there the day before, or the leaves on familiar trees have an edge of gold or crimson.
PARMESAN POLENTA WITH ROASTED VEGETABLES
prep 10 minscook 30 minstotal 40 mins
author familystyle food
yield 4 servings
Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side.
Choose your heaviest saucepan or enameled cast iron pot and turn the heat for best results with minimal stirring.
Ingredients
2 bell peppers in assorted colors, chopped into 1/2-inch pieces
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
Instructions
Preheat the oven to 425 degrees.
Combine the peppers, 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, thyme and balsamic vinegar.
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.
Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.
