Roasted Veggies with Creamy Polenta
Freshly picked summer veggies roasted with aromatic herbs and served over creamy polenta. This meatless meal is a delicious way to incorporate more vegetables and add important nutrients into our diet!
Servings: 6 servings
- 4 carrots
- 2 summer squash
- 2 zucchini
- 2 bell peppers, green and red
- 1 red onion
- 1 handful green beans
- 1 cup cherry tomatoes
- 2 tablespoon olive oil
- pinch salt and pepper
- fresh thyme
- 1 cup corn grits (for polenta)
- 3 cups water
- 1 cup milk, plant based milk
- ½ cup grated parmesan cheese
- 3 tablespoon unsalted butter
- 1 pinch sea salt
Pre-heat oven to 400F degrees
In a medium pot bring 3 cups of water to a boil.
Meanwhile wash and cut the veggies. They all shoud be about the same size (see note). Transfer prepared vegetables to a large lined sheet pan. Drizzle with some olive oil and season with salt, pepper and fresh thyme. Bake for 25 minutes.
When water is boiling add in 1 cup of milk (of choice) and polenta (corn grits). Turn heat to medium low and whisk. The polenta thickens quickly and will need to be stirred often or else it will clump up. Cook polenta for about 10-12 minutes. Add butter, grated parmesan cheese and if needed a pinch of salt. Whisk to incorporate. Polenta is done when is thick, creamy and it starts to bubble.
Serve roasted veggies over Polenta. Top with fresh thyme and grated parmesan cheese.
*cut vegetables about the same size. Tomatoes can be whole. Carrots should be cut into thin rounds as they will take the longest to cook. Depending on the size of your summer squash or zucchini, cut into rounds or quarters, they soften quickly. Do not overcook the vegetables for maximum nutrition absorption.
*add a scoop of plant based protein in to the polenta mix, if desired.