top of page

Roasted Vegetables with Polenta

Roasted veg over creamy polenta is a simple and delicious end of summer treat. We absolutely adore the texture of this polenta; it’s so creamy and luxurious, with little bursts of corn kernels throughout. When seasoned properly it’s a delight all its own. Consider using the leftovers for polenta fries.

Start the entire process by making the polenta, as it takes 40 minutes to cook; unless you have the quick cook variety. The original recipe suggested a dollop of pesto to finish, we didn’t do it but think it sounds great!

Roasted Veggies with Polenta

I pint grape tomatoes

2-3 cups cubed zucchini, 1 inch chunks

1 large shallot, thinly sliced

2 Tbsp olive oil

1 tsp dried thyme

Salt and pepper


1 cup yellow cornmeal

4 cups water or broth, boiling

1 tsp salt

2 ears sweet corn, kernels removed (about 2 cups if using frozen)

1 cup grated pecorino or parm cheese

3 Tbsp butter

Preheat oven to 450.

Whisk the cornmeal and salt into boiling water, turn heat down to low and stir until it gets thick. Cover and cook 30-40 minutes, stirring every 10 minutes. Add the fresh corn 10 minutes before it’s done. Stir in grated cheese and butter just before serving.

Meanwhile in a large bowl toss the tomatoes, chopped zucchini, shallot, thyme, and olive oil. Season generously and toss to coat. Spread on a baking sheet and bake for 15-20 minutes, until the tomatoes burst, and the shallots crisp up.

Spoon polenta into bowls, top with roasted veggies and enjoy! Top with chopped fresh herbs, pesto, or a cooked protein.

bottom of page