Parmesan Pepper Polenta with Roasted Tomatoes

Our test kitchen staff loved this creamy polenta recipe because of its rich ingredients like half-and-half and fresh Parmesan cheese, as well as its brightly colored roasted vegetables.


5 servings (serving size: about 1 cup polenta and 1 cup vegetable mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 322
Fat 6.2 g
Satfat 2.4 g
Protein 10.4 g
Carbohydrate 54.3 g
Cholesterol 9 mg
Iron 2.5 mg
Sodium 830 mg
Caloriesfromfat 18 %
Fiber 3.6 g
Calcium 197 mg


3 pints grape tomatoes
1/2 cup (1/4-inch) julienne-cut yellow bell pepper
6 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
2 teaspoons olive oil
1 tablespoon red wine vinegar
1 (14-ounce) can vegetable broth
2 1/4 cups water, divided
1 1/2 cups yellow cornmeal
3/4 cup half-and-half
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 teaspoon black pepper
1/4 teaspoon salt


Preheat oven to 425°.

Combine first 7 ingredients in a large bowl; toss gently to coat. Arrange vegetable mixture on a foil-lined jelly roll pan. Bake at 425° for 15 minutes or until vegetables are tender and begin to brown. Drizzle with vinegar, tossing to coat.

Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.

Combine cornmeal and remaining water, stirring until smooth; gradually stir into vegetable broth mixture. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 3 minutes or until very thick. Remove from heat; stir in half-and-half, cheese, pepper, and salt. Spoon polenta onto plates and top with roasted vegetables.