This creamy polenta recipe is proof that the simplest foods are often the most loved. When polenta is warm and silky, it’s pure comfort – cozy, simple and endlessly satisfying. Is it basic? Maybe. But in the best way, because polenta can feel like the food form of an easy hug. In this recipe, the polenta shines creamy and golden under a colorful tumble of roasted zucchini, cherry tomatoes, fresh herbs and shredded Parmigiano-Reggiano. You’ll come back again and again to revisit the lovely ease of this meal.
Creamy Polenta With Roasted Veggies
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Ingredients
- 2 cups coarse grind cornmeal
- 1 cup half and half
- 1-1/2 cups zucchini about 2-3 small zucchini, cut in 1-inch chunks
- 2 cloves garlic finely chopped
- 2-3 Tbsp. fresh chopped thyme or any herb of choice such as rosemary or oregano
- 1 pint cherry tomatoes
- Sea salt to taste
- Coarse ground black pepper to taste
- 2 Tbsp. olive oil
- Fresh Parmigiano-Reggiano cheese
Instructions
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In saucepan, cook polenta per package instructions, using water, milk, plant-based milk or half and half. (Note: Polenta cooks fast. Once polenta is in the pan, it will almost immediately start to thicken. Follow instructions closely.)
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Preheat oven to 400 degrees F. Set out rimmed baking sheet pan.
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In bowl, combine tomatoes, zucchini, garlic, salt, pepper and olive oil. Transfer to baking sheet. Roast about 20 minutes, until vegetables begin to soften and turn brownish.
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To serve, fill bowls with polenta and top with veggies. Drizzle with olive oil and garnish with fresh herbs and grated Parmigiano-Reggiano cheese.
Notes
Get the healthier ingredients you’ll need for this meal from Vitacost.
Nutrition
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