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.

Yield: 5 servings (serving size: about 1 cup polenta and 1 cup vegetable mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 6.2g
  • Saturated fat: 2.4g
  • Protein: 10.4g
  • Carbohydrate: 54.3g
  • Cholesterol: 9mg
  • Iron: 2.5mg
  • Sodium: 830mg
  • Calories from fat: 18%
  • Fiber: 3.6g
  • Calcium: 197mg


  • 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


  1. Preheat oven to 425°.
  2. 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.
  3. Meanwhile, combine vegetable broth and 1 3/4 cups water in a large saucepan; bring to a boil.
  4. 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.
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