- Find great recipes
- Create & organize your own recipes
- Generate your grocery list in a click
- Merged ingredients
- Organized by shopping aisle
- Save time in the store
4 servings
10 min active time
40 min total time
4.0 (2 votes)
Share this recipe with friends!
Original
2 chopped in 1/2 in pieces | |
1 cut in 1 in cubes | |
12 oz | |
2 cut in 1 in cubes | |
1⁄2 thinly sliced | |
2 Tbsp | |
to taste | |
2 diced | |
1⁄2 tsp | |
2 tsp chopped (or rosemary) | |
1 Tbsp | |
1 cup | |
1 tsp | |
1⁄4 cup grated | |
4 Tbsp |
Amount per serving
Daily %
Calories
320
16%
Total Fat
21 g
27%
Cholesterol
38 mg
13%
Sodium
1002 mg
44%
Total Carbohydrates
28 g
10%
Fiber
8.3 g
30%
Total Sugar
14 g
Proteins
6.4 g
13%
Calcium
152 mg
12%
Iron
2.4 mg
13%
Potassium
739 mg
16%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat the oven to 425 (220C) degrees.
- 2Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
- 3Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 – 30 minutes, until it’s thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it’s done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
- 4Serve the warm polenta in bowls with the roasted vegetables and their juices over the top, sprinkle with additional cheese if you like.
Notes
- 1Choose your heaviest saucepan or enameled cast iron pot and turn the heat to low for best results with minimal stirring.
- 2Storing leftovers or to make ahead: You can refrigerate the polenta and vegetables up to a week, and reheat for about 20 minutes at 350 (175C) degrees. Stir in a little more liquid to the polenta if it’s too thick.
Published by Callan Curtis