Creamy Polenta with Roasted Vegetables

Name: Creamy Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1 bell pepper, chopped; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Classic Recipes

I absolutely love this creamy polenta with roasted vegetables! The way the rich, velvety texture of the polenta pairs with the caramelized sweetness of the roasted veggies creates a dish that feels both comforting and gourmet. It’s a perfect way to showcase seasonal produce, and I find that the flavors develop beautifully when the vegetables are roasted to perfection. Plus, it’s surprisingly simple to prepare – a perfect meal for any occasion, whether it’s dinner for one or a gathering with friends.

Created by

Aileen Prescott

Last updated on 2026-01-21T21:25:34.707Z

When I first tried this creamy polenta with roasted vegetables, I was blown away by how simple ingredients could come together to create something so luxurious. I experimented with different vegetables and discovered that a mix of bell peppers, zucchini, and cherry tomatoes roasted until slightly charred adds a vibrant flavor that really stands out. The key is to toss them with olive oil and seasonings before roasting, which enhances their natural sweetness and makes them irresistible.

Additionally, I learned that adding a splash of cream to the polenta just before serving elevates the whole dish to another level. It enhances the creaminess and makes the whole experience feel indulgent. Always remember to taste and adjust the seasoning as you go to ensure the perfect balance of flavors in every bite.

        Why You'll Love This Recipe
        Creamy polenta provides a comforting foundation
Roasted vegetables add vibrant flavors and textures
Versatile dish that can be served as a main or side

      

Understanding Polenta

Polenta is not just cornmeal; the type you use can significantly impact the dish. For a creamier texture, opt for finer polenta, which cooks faster and yields a silkier finish. It’s key to consistently stir the polenta as it cooks to prevent lumps. Use a whisk for smoother results as it incorporates air and helps create that perfect creamy consistency.

When preparing polenta, the ratio of liquid to cornmeal is crucial. For a decadent creamy texture, the 4:1 broth-to-polenta ratio in this recipe is ideal. If you prefer a firmer polenta, you can reduce the broth slightly. However, remember this will affect the creaminess, so adjust accordingly without compromising the rich mouthfeel that's so delightful.

Roasting Vegetables to Perfection

Roasting vegetables at the right temperature can bring out their natural sweetness and enhance flavors. The guidance to preheat your oven to 400°F (200°C) is excellent for achieving those coveted golden edges. Keep an eye on them, because roasting times can vary; check for tenderness and a slight char to ensure they're getting that caramelized flavor.

If you're looking to switch things up, while bell peppers and zucchini are classic choices, you can easily substitute seasonal vegetables. Think about adding carrots for sweetness or Brussels sprouts for a more hearty touch. Just remember to adjust cooking times based on what you choose; root vegetables generally take longer, often needing 30-35 minutes, while cherry tomatoes may need less than 20 minutes.

Ingredients

For the Creamy Polenta

1 cup polenta
4 cups vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the Roasted Vegetables

1 bell pepper, chopped
1 zucchini, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the chopped bell pepper, diced zucchini, and halved cherry tomatoes with olive oil, oregano, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Cook the Polenta

In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce the heat to low and cook for about 20 minutes, stirring frequently until thickened.

Finish the Polenta

Once the polenta is thick and creamy, stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat.

Serve

Spoon the creamy polenta onto serving plates and top with the roasted vegetables. Enjoy your delicious creation!

Pro Tips

For a vegan version, substitute heavy cream with coconut milk and omit the Parmesan cheese. Feel free to use any seasonal vegetables you have on hand for roasting.

Make-Ahead and Storage Tips

This creamy polenta can be made ahead of time and stored in the refrigerator for up to three days. Just reheat it slowly on the stovetop, adding a bit of additional broth or cream to bring back its creamy texture. This can save you time on busy days while still providing a comforting meal at a moment’s notice.

The roasted vegetables can also be prepared in advance. After cooling, store them in an airtight container in the fridge for up to five days. When ready to serve, just toss them back in the oven at a high heat for about 10 minutes to revive their texture and flavors before adding them to the polenta.

Serving Suggestions and Variations

Serve the creamy polenta with a drizzle of olive oil or a sprinkle of fresh herbs like basil or parsley for a burst of flavor. You can also add a protein, such as grilled chicken or chickpeas, to the dish to make it more filling. It's a versatile base that complements a variety of toppings beautifully.

For a different twist, consider mixing in other cheeses, such as feta or goat cheese, instead of Parmesan. This will give a tangier flavor profile that can pair wonderfully with the sweetness of the roasted vegetables. Feel free to experiment with spices or chili flakes for a bit of heat; the options are endless!

Questions About Recipes

→ Can I make polenta ahead of time?

Yes, you can prepare the polenta in advance. Just reheat it gently on the stovetop, adding a bit more broth or cream to loosen it up.

→ What other vegetables work well?

Feel free to experiment! Carrots, eggplant, or broccoli also work great when roasted.

→ How can I make this dish gluten-free?

Polenta is naturally gluten-free, so you can enjoy this recipe without any adjustments.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp, or chickpeas are excellent additions that pair well with the polenta.