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Parmesan Polenta with Roasted Vegetables

An easy, comfy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Italian
Keyword: Parmesan Polenta
Servings: 4
Calories: 422kcal
Author: Angela


  • 1 small eggplant cut into 1-inch cubes (1-½ cups)
  • 2 bell peppers in assorted colors chopped into ½-inch pieces
  • 3 small or 2 medium-sized zucchini cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes halved
  • 1 tbsp balsamic vinegar
  • 4 tbsp butter
  • Kosher salt
  • ½ tsp crushed red chili flakes
  • 1 cup coarse cornmeal
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chopped fresh thyme or rosemary
  • ½ red onion thinly sliced
  • 1-2 tsp salt
  • ½ cup grated fresh Parmesan cheese
  • 2 garlic cloves finely chopped


  • Preheat the oven to 425°. Then combine tomatoes, onion, peppers, zucchini, eggplant, olive oil and ½ tsp salt onto a large rimmed baking-sheet.
  • Roast till starting to soften and turn brown for 20-25 minutes and remove the pan from the oven and stir in the garlic, thyme, balsamic vinegar and chili.
  • Meanwhile, bring 4 cups of water to a boil in a sauce pan and stir in 1 tsp salt. Gradually sprinkle the polenta to the pan whilst whisking at the exact same moment.
  • Turn heat to a very-low-simmer, cover and continue to cook the polenta for 25 - 30 minutes, till it is thick, fluffy and starts to pull out of the sides of the pan.
  • Stir occasionally so it does not stick to the base of the pan. When it is done remove from the heat and stir in the cheese, butter and extra salt to taste if necessary.
  • Serve the hot polenta in bowls with the roasted vegetables and their juices on top and sprinkle with additional cheese if you prefer.


Pick your heaviest saucepan or enameled cast iron kettle and then turn heat to low for the best results with minimum stirring.