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Roasted Summer Vegetable Polenta Bowls-Cover image

Roasted Summer Vegetable Polenta Bowls

These bowls are the perfect mash up of seasons, full of fresh summer produce made rich with roasting and then piled high on a bed of warm, comforting polenta.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 513kcal

Ingredients
 

  • 1 zucchini (in 1/2 inch chunks)
  • 1 yellow squash (in 1/2 inch chunks)
  • 1 eggplant (in 1/2 inch chunks)
  • 1 pint cherry tomatoes
  • 1/2 sweet yellow onion (chopped into thin slices)
  • 3 Tablespoons olive oil
  • 2 teaspoon smoked paprika
  • Kosher salt and fresh ground black pepper

For the polenta:

  • 4 cups water (or use 2 cups chicken broth and 2 cups water for a richer polenta)
  • 1 teaspoon salt
  • 1 cup polenta or yellow cornmeal
  • 3 Tablespoons salted butter
  • 1 cup sharp cheddar cheese

Instructions

For the vegetables:

  • Preheat the oven to 425 degrees. Spread the vegetables out on two foil-lined baking sheets. Drizzle with olive oil, then toss with the smoked paprika, salt, and pepper. Bake for 10 minutes then stir, rotate the pans, and bake an additional 8-10 minutes or until vegetables are tender with a browned crust.

For the polenta:

  • Bring the water and salt to a boil in a large pot. Pour the cornmeal into the pot in a steady stream, whisking constantly. Reduce the heat to low and continue to whisk until mixture is thick enough that the polenta grains don't drift to the bottom if you stop whisking. Cover the pot and continue to cook, whisking every 5-10 minutes. Cook for about 30-40 minutes total, or until polenta is thick and creamy. Stir in cheese during the last five minutes, whisking until melted.

Notes

  • While this recipe features summer veggies, you can make this at any time of year with whatever is in season!
Course Main Dish
Cuisine American
Keyword polenta bowls, roasted vegetables

Nutrition

Calories: 513kcal | Carbohydrates: 51g | Protein: 14g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 870mg | Potassium: 927mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1924IU | Vitamin C: 49mg | Calcium: 260mg | Iron: 2mg
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