Creamy Polenta with Veggies
A cozy and comforting bowl of creamy polenta topped with colorful sautéed vegetables like zucchini, carrots, bell peppers, and red onions, finished with parmesan and fresh herbs.
Ingredients
Scale
- 1 cup yellow cornmeal
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 2 carrots, thinly sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F if roasting vegetables or heat a skillet over medium heat for sautéing.
- In a medium saucepan, bring water and salt to a boil. Gradually whisk in the cornmeal, stirring constantly.
- Lower heat and simmer polenta for 20–25 minutes, whisking often, until thick and smooth.
- Meanwhile, roast or sauté vegetables with olive oil, salt, and pepper until tender and golden.
- Stir butter and parmesan into the cooked polenta until melted and creamy.
- Spoon polenta into bowls, top with vegetables, and finish with chopped parsley.
Notes
- Use freshly grated parmesan for best flavor.
- Add a splash of milk or broth when reheating to bring back creaminess.
- Customize with your favorite seasonal vegetables or herbs.
Find it online: https://tastyze.com/creamy-polenta-with-veggies/