Polenta with Roasted Vegetables

Published on June 19, 2021 | By
Polenta with roasted vegetables

Polenta with roasted vegetables combines two of my favorite recipes. One for creamy, cheesy polenta and one for roasted summer vegetables. It can be served with a fried or poached egg on top which makes it perfect for a summer brunch or Sunday lunch. You may have also tried my recent recipe for polenta with shrimp and tomatoes. This recipe uses a different technique to cook the stone-ground polenta. The Italian version with shrimp and tomatoes cooks long and slow in the oven, actually simmering in the oven until done. It does not include the addition of cream, butter, and cheese as this recipe suggests. I like both methods and I am encouraging you to try them both!

Coffee Rani restaurant in Covington and Mandeville, Louisiana, serves polenta with roasted vegetables on their breakfast menu. Coffee Rani refers to this dish as “healthy grits.” And they are. Stoneground corn grits, roasted summer veggies, and garden herbs, and a farm-fresh egg that I like to serve poached, certainly do feel healthy. Don’t forget that sprinkle of feta on top too!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Polenta: 3/4 cup of coarse ground polenta or corn grits
  • 3 cups water
  • ½ tsp salt
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 TBSP unsalted butter
  • Roasted vegetables:
  • 2 medium yellow squash, cubed
  • 2 small zucchini, cubed
  • 1/2 red, orange and yellow bell pepper, sliced into thin strips
  • 1 medium red onion, sliced thickly
  • 3 cloves garlic, minced
  • 2 small Japanese eggplants, sliced lengthwise
  • 1/2 lb baby portabella mushrooms, quartered
  • 3 TBSP olive oil
  • salt and fresh ground black pepper to taste
  • 1 TBSP fresh thyme and/ or rosemary, chopped
  • 1/2 cup crumbled feta
  • Optional: 4 poached or fried eggs

Instructions

  1. Bring water and salt to a boil. Add polenta in a thin stream whisking constantly. Cook over moderate heat, whisking for 2 minutes. Reduce heat to low, cover, and simmer, stirring for one minute after every 10 minutes of cooking until very thick. Usually takes about 30-40 minutes to cook.
  2. Remove from heat and stir in cheese, butter and salt and pepper to taste.
  3. For roasted vegetables: Heat oven to 375 or prepare an outdoor grill. After cubing and slicing the vegetables, place them on a foil covered sheet pan in a single layer. Do not layer or crowd the vegetables or they will steam rather than roast. If you decide to grill the vegetables, you may want to use a deep basket so the vegetables do not fall through the holes in the grate. Toss with olive oil, salt and pepper and fresh herbs.
  4. Stir gently with a spatula after 10 minutes of roasting or grilling. Depending on the vegetables you have chosen, they should be tender and browned on the edges before removing. If you decide to add tomatoes, do so in the last 5-10 minutes of cooking so that they retain their shape and texture.
  5. Continue stirring until evenly roasted. For most vegetables you should expect to roast for 20-30 minutes. If you are serving the polenta and vegetables for breakfast or brunch, you may choose to either poach or fry eggs to serve on top of the polenta.
  6. Divide the cheesy polenta between 4 bowls. Top with the roasted vegetables, sprinkle with crumbled feta, and eggs if you choose, and serve immediately.
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