Vegetable Polenta With Parmesan
Serves 415 mins prep40 mins cook
I love serving buttery and creamy vegetable polenta made with parmesan and savory roasted vegetables for dinner. It is a simple and healthy recipe that is comforting and satisfying for the whole family. It is also gluten free and can easily be made vegan.
0 servings
What you need
Instructions
0 Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside. 1 Add the diced vegetables to a mixing bowl along with the oil, oregano, thyme, rosemary, salt and pepper. Stir to coat. 2 Spread the seasoned vegetables on to the tray and roast in the oven for 15 minutes. 3 Add the vegetable stock and 2 cups of water to a pot and bring to a boil. 4 Slowly pour in the polenta, whisking as it is added to ensure no lumps. 5 Reduce heat, cover and cook for 20-25 minutes, stirring through out that time to prevent burning. 6 When cooked remove the lid and remove from the heat. Stir through the butter and cheese. 7 Season to taste with salt and pepper. 8 Serve the polenta hot with roasted vegetables a sprinkle of cracked black pepper and fresh herbs.View original recipe