Roasted Vegetable and Parmesan Polenta
Creamy polenta topped with a medley of roasted vegetables and melted Parmesan, a comforting vegetarian side dish. This italian-inspired vegetarian ready in about 50 minutes pairs polenta, vegetable broth, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 205 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1/2 cup, grated Parmesan cheese
- 2 tbsp olive oil
- 1 medium, chopped into 1/2-inch cubes zucchini
- 1 medium, chopped into 1/2-inch cubes yellow squash
- 1, chopped into 1/2-inch cubes red bell pepper
- 1/2 cup, halved cherry tomatoes
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium zucchini (chopped into 1/2-inch cubes), 1 medium yellow squash (chopped into 1/2-inch cubes), 1 red bell pepper (chopped into 1/2-inch cubes), and 1/2 cup halved cherry tomatoes with 2 tbsp olive oil. Season with salt and black pepper to taste.
- Step 2: Spread vegetables on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Step 3: While vegetables roast, bring 4 cups vegetable broth to a simmer in a medium saucepan. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 15-20 minutes until thickened and creamy.
- Step 4: Stir in 1/2 cup grated Parmesan cheese until melted. Season with salt and black pepper to taste.
- Step 5: Divide polenta among bowls. Top with roasted vegetables and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable and Parmesan Polenta take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable and Parmesan Polenta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta from drying out.
Can I substitute ingredients in Roasted Vegetable and Parmesan Polenta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable and Parmesan Polenta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Vegetable and Parmesan Polenta?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
