Creamy Polenta with Roasted Vegetables

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 20%
  • Fat: 5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.3g
  • Carbohydrate: 34.1g
  • Fiber: 4.3g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 505mg
  • Calcium: 0.0mg


  • 1/2 pound fresh asparagus spears
  • 2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups)
  • 1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups)
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1 3/4 cups fat-free milk
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons grated fresh Parmesan cheese
  • Freshly ground black pepper (optional)


  1. 1. Preheat oven to 475°.
  2. 2. Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated. Bake at 475° for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.
  3. 3. Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.
  4. 4. Immediately spoon cornmeal mixture onto 3 individual serving plates. Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture. Sprinkle evenly with cheese; sprinkle with pepper, if desired.
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