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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
