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Creamy Polenta with Roasted Vegetables

Serves 4 Entree vegetarian

Creamy Polenta with Roasted Vegetables

Creamy Polenta with Roasted Vegetables finds its roots in the comforting, everyday meals of Northern Italy, where the Mediterranean influence brings olive oil and citrus to the forefront. This dish captures the essence of the region's simple yet flavorful approach to dining, perfect for a casual weeknight dinner that evokes both the sea and the garden.

The polenta, smooth and creamy, serves as a warm canvas for the vibrant, roasted vegetables. Zucchini, peppers, and eggplant are elevated by a drizzle of extra virgin olive oil and a sprinkle of fine sea salt, creating a harmonious balance of textures and flavors. It’s a dish that feels both familiar and fresh, embodying the easy generosity of a Mediterranean table.

Ingredients

  • 200 gpolenta
  • 1 Lwater or stock
  • 2zucchini
  • 2peppers
  • 1eggplant
  • 80 mlextra virgin olive oil
  • 2 tbspbutter or olive oil
  • to tastefine sea salt

Method

  1. Preheat your oven to 200°C (392°F). Start by washing the vegetables: 2 zucchini, 2 peppers, and 1 eggplant. Cut the zucchini and eggplant into 1 cm thick rounds, and the peppers into strips about 2 cm wide. Place the vegetables on a baking sheet, drizzle with 40 ml of the extra virgin olive oil, and sprinkle with fine sea salt to taste. Toss them gently to ensure they are evenly coated.
  2. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized at the edges. You'll know they're ready when the peppers are soft and the zucchini and eggplant have a golden-brown hue. While the vegetables are roasting, you can start on the polenta.
  3. In a large saucepan, bring 1 L of water or stock to a gentle boil over medium heat. Gradually whisk in 200 g of polenta, ensuring there are no lumps. Reduce the heat to low and cook the polenta slowly, stirring frequently with a wooden spoon to prevent sticking, until it thickens and becomes creamy. This should take about 20-25 minutes.
  4. Once the polenta has reached a creamy consistency, stir in 2 tbsp of butter or olive oil. This will add richness and a smooth texture to the polenta. If you prefer a richer flavor, opt for butter; for a lighter taste, use olive oil.
  5. Taste the polenta and add fine sea salt as needed. Adjust the seasoning until it suits your preference. The polenta should be smooth, creamy, and slightly salty, complementing the roasted vegetables.
  6. To serve, spoon the creamy polenta onto a large serving platter or individual plates. Arrange the roasted vegetables on top, drizzling with the remaining 40 ml of extra virgin olive oil for added flavor. Serve with lemon wedges and fresh herbs like basil or parsley for a bright, fresh finish.