Polenta with Roasted Vegetables

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!

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