Cheesy Polenta with Roasted Vegetables

Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.

Yield: Makes 4 servings
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 14g
  • Carbohydrate: 69g
  • Fiber: 12g
  • Cholesterol: 6mg
  • Iron: 2mg
  • Sodium: 207mg
  • Calcium: 101mg


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