Roasted Summer Veggies with Creamy Polenta

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Dive into a vibrant medley of roasted summer veggies served over creamy parmesan polenta. This seasonal dish brings fresh flavors and comforting textures to your table.

There's something magical about the bounty of summer vegetables. Picture bell peppers, zucchini, yellow squash, and cherry tomatoes, all roasted to perfection with olive oil, garlic, and herbs. When these vibrant veggies are paired with creamy parmesan polenta, it's like summer on a plate—a comforting, colorful dish that’s as pleasing to the eye as it is to the palate.

The combination of roasted vegetables and creamy polenta is a celebration of the season's freshest produce. Roasting the veggies brings out their natural sweetness and intensifies their flavors, creating a rich and satisfying dish. The creamy polenta, enriched with parmesan, serves as the perfect canvas for these roasted beauties, offering a delightful contrast in texture and flavor. This dish is not only delicious but also versatile, making it a fantastic addition to your summer recipe repertoire.

Whether you're feeding a family or just yourself, this recipe is a great way to make the most of your CSA haul. It's easy to prepare, incredibly tasty, and makes for a beautiful presentation on your dinner table. Let's dive into some ways you can make this dish your own and ensure that every bite is as delightful as the first.

Customizing This Dish

  • Veggie Variations: Feel free to swap out any of the vegetables with what you have on hand. Eggplant, asparagus, or even green beans would make excellent additions or substitutes. Just keep the total volume of veggies about the same.
  • Cheese Choices: If parmesan isn't your favorite, consider using pecorino, gouda, or even a sharp cheddar. Each will bring its own unique flavor to the polenta.
  • Garlic Lovers: For those who can't get enough garlic, try roasting a whole head of garlic alongside the veggies. Once roasted, the garlic can be squeezed out and mixed into the polenta or spread over the veggies.

Storing and Reheating Leftovers

Storing leftovers is a breeze and ensures you can enjoy this delicious dish again. For the roasted veggies, place them in an airtight container and refrigerate. They’ll stay fresh for up to 4 days. The polenta can also be stored in a separate airtight container in the fridge for the same duration.

When you're ready to reheat, here are some tips:

  • Roasted Veggies: Reheat the veggies in a 350°F oven for about 10-15 minutes, or until warmed through. Alternatively, you can use a microwave, heating in 1-minute intervals and stirring in between to ensure even warming.
  • Creamy Polenta: Polenta tends to firm up as it cools. To bring it back to its creamy state, reheat it on the stovetop over low heat, adding a splash of water, milk, or broth and stirring until smooth and heated through. You can also reheat it in the microwave, adding liquid and stirring every minute until it reaches the desired consistency.

Roasted Summer Veggies with Creamy Polenta

Roasted Summer Veggies with Creamy Polenta

Prep Time:
20 min
Cook Time:
30 min
Total Time:
50 min
Equipment Needed
  • 1 yellow squash, sliced into 1/4-inch rounds
  • 2 cups cherry tomatoes, halved
  • 2 cloves of garlic, chopped
  • ½ tsp Italian seasoning
  • Salt and pepper, to taste
  • 4 cups vegetable broth
  • 1 cup uncooked polenta (coarse cornmeal)
  • 4 tbsp butter
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • Fresh basil leaves, for garnish
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, toss the bell peppers, zucchini, squash, and tomatoes with the olive oil, garlic, Italian seasoning, salt, and pepper. Spread them in an even layer on the prepared baking sheet and roast for 25 to 30 minutes, or until tender and charred in spots, stirring once halfway through.
  2. In a large saucepan, bring the vegetable broth to a boil over high heat. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until thick and creamy.
  3. Stir in the butter and parmesan cheese and season with salt and pepper to taste. Keep warm over low heat, stirring occasionally, until ready to serve.
  4. To serve, spoon the polenta onto a large platter and top with the roasted vegetables. Sprinkle with more parmesan cheese and basil leaves if desired.
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