Description
A delicious and creamy polenta dish topped with roasted seasonal vegetables.
Ingredients
Scale
- 1 cup polenta (instant or traditional)
- 1 cup canned pumpkin puree
- 4 cups low-sodium vegetable broth
- 2 cups mixed roasted vegetables (bell peppers, zucchini, carrots)
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the vegetables into bite-sized pieces, toss them with olive oil, salt, and pepper, and spread them onto the baking sheet. Roast for 25-30 minutes until golden brown, stirring halfway.
- In a medium saucepan, bring the vegetable broth to a gentle boil. Gradually whisk in the polenta while stirring consistently until thickened according to package instructions.
- Stir in the pumpkin puree and Parmesan cheese; season with salt and pepper to taste.
- Serve the creamy polenta in bowls topped with roasted vegetables.
Notes
- Feel free to use any seasonal vegetables for roasting.
- This dish can be served as a main or a side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg