Prep Time
12 Mins
Cook Time
15 Mins
5 servings (serving size: about 1 cup polenta and 1 cup vegetable mixture)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

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

Step 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.

Oxmoor House Healthy Eating Collection

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