Creamy Polenta with Roasted Vegetables

Creamy Polenta with Roasted Vegetables

One of the first things I hear people ask when they find out that someone is a vegetarian or vegan is, “But what about holidays?” Since I grew up vegetarian, my family has always had traditional foods that fit into that lifestyle. I know it can be difficult for people who are changing their lifestyles not to feel a little deprived over the holidays, however. I searched for the most amazingly decadent main dish for an Easter meal (or any other, actually) that would fit the bill of spring-like, yet still indulgent, food.

Polenta with Tomato |

Since it’s still a bit chilly in the northern states for Easter, a warm, creamy dish of polenta with lots of roasted vegetables seems to be just right for a vegetarian-friendly entree.  My husband is not a fan of mushrooms, and isn’t really fond of squash either, so I separated the veggies out.  You can do the same, or you can combine them all for a wonderful, amazing blend of roasted vegetables that reaches toward spring while still being warm and comforting.

Creamy Polenta with Roasted Vegetables
Serves 8
Delicious, decadent vegetarian comfort food, just in time for Easter!
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Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr
415 calories
57 g
11 g
15 g
16 g
4 g
823 g
977 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 415
Calories from Fat 128
% Daily Value *
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 11mg
Sodium 977mg
Total Carbohydrates 57g
Dietary Fiber 8g
Sugars 11g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Roasted Vegetables
  1. 2 lbs (907 g) cherry tomatoes (about 3 pints)
  2. 2 lbs (907 g) red, yellow, and orange peppers, cleaned and sliced (I used minis)
  3. 2 large onions, quartered and sliced
  4. 6-8 small zucchini, sliced in 1/4" (6 mm) rounds
  5. 4-6 cloves garlic, sliced
  6. 2-4 TBS olive oil
  7. 1/2 - 1 tsp salt
  8. 1/2 cup (118 mL) white wine (optional)
  9. fresh herbs (rosemary, oregano, basil, chives)
  1. 2 pounds (907 g) mushrooms, sliced
  2. 1 large onion, quartered and sliced
  3. 1/4 cup (59 mL) sherry (optional)
  4. 2 TBS olive oil
  5. 1/2 - 1 tsp salt
  6. fresh herbs (rosemary, oregano, basil, chives)
  1. 8 cups (1.89) water, vegetable broth, and/or low-fat milk (almond milk works fine)
  2. 2 cups (320 g) dry polenta
  3. 1-2 tsp salt
  4. 1 cup (100 g) grated Parmesan, plus more for topping (optional)
Roasted Vegetables
  1. Preheat oven to 425 degrees F (218 degrees C). Mix the vegetables together in a bowl with olive oil to coat and salt to taste. Spread in a single layer on two sheet pans and place in oven, stirring occasionally, until vegetables are beginning to brown and pans are full of juice, about 45 minutes to an hour. You can add a bit of white wine in the last 5-10 minutes.
  1. Heat olive oil in a large skillet and saute onions for 2-3 minutes before adding mushrooms. Stir on medium-low heat until mushrooms are tender and dark. Add salt, and sherry if desired, in the last 5-10 minutes.
  1. Bring your chosen liquid to a boil (I mixed equal parts vegetable broth and milk) and add polenta and salt (take it easy on the salt if you use broth). Stir till smooth, cover, and cook on low heat until thick (2-3 minutes). Stir in Parmesan, if desired.
  2. To serve, spoon polenta onto a plate and top with vegetables, mushrooms, fresh herbs, and a little more Parmesan!
  1. I have heard that you can roast mushrooms with other veggies. I have never tried it because my husband doesn't like mushrooms and won't eat anything they've been in. Try it and let me know!
  2. I have not tried vegan Parmesan and don't know if it would melt in and make the polenta creamy. It's certainly worth a try! Let me know!
The Copper Lemon
Polenta with Mushrooms |

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