Cheesy Polenta with Roasted Vegetables

Kate Sears
Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.
Makes 4 servings


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Olive oil cooking spray
3 pounds eggplant, cut into 1/4-inch-thick slices
4 large bell peppers, cut into wedges
3 zucchini, cut into 1/4-inch-thick rounds
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups low-sodium chicken broth
2 1/2 cups water
1 1/2 cups instant polenta
1/4 cup crumbled goat cheese
4 tablespoons grated Parmesan cheese, divided
12 fresh basil leaves


1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3–4 minutes per side or until golden. Transfer to plate; set aside.

2. Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.

3. Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.

Created date

December 2009

Nutritional Information

Calories 353
Fat 4 g
Satfat 2 g
Monofat 1 g
Polyfat 0.0 g
Protein 14 g
Carbohydrate 69 g
Fiber 12 g
Cholesterol 6 mg
Iron 2 mg
Sodium 207 mg
Calcium 101 mg