Roasted Vegetables over Polenta

I’m done with finals! Fall quarter is officially over. For the first time, I’m not getting kicked out of the dorms immediately, so I’m going to chill here for a bit before going home, which is great, since I get to hang out with my other friends who are done and also sticking around! The weather has gotten very cold around here lately, so today I have a nice warm meal for you! This is a very filling meal, and it also uses the oven, which helps heat up the house (although somewhat inefficiently).

I love roasted vegetables. Roasting anything automatically makes it better. I also love cornbread. However, polenta is also a bit like cornbread, and it quite tasty! I think if made plain it’s probably a little bland, so I made is savory and flavorful with plenty of spices, cheese, and vegetable broth. I just tossed the vegetables in a little olive oil and roasted them up, then spread that over the top of the polenta and sat down to enjoy my meal! Here’s the recipe.

Roasted Vegetables over Polenta

Makes 6 servings



1 cup cornmeal

1 quart (4 cups) vegetable broth

1 cup milk

1 cup Parmesan cheese

Seasoning, to taste (I used Italian Seasoning and another seasoning blend I found at Ralph’s)


2 tbsp olive oil

1/2 yellow onion, sliced

1 butternut squash, peeled, seeded, and diced

1 eggplant, diced

3 tomatoes, cut into wedges

2 small zucchini, cut into slices


Preheat the oven to 400˚F. Toss the onions and butternut squash in 1 tbsp of olive oil, then spread on a baking sheet. Roast until tender, about 40 minutes.

Toss the eggplant, zucchini, and tomatoes in the other tablespoon of olive oil and spread on a second baking sheet. Wait about ten minutes after putting the butternut squash and onions in, then roast until tender, about 30 minutes.

While the vegetables are roasting, prepare the polenta. Boil the quart of vegetable stock, then whisk in the cornmeal. Turn the heat down and simmer the polenta, stirring occasionally, until the vegetable stock has been absorbed, about 20 minutes. Add the cup of milk and stir for thinner polenta. Once most of the liquid has been absorbed, add the Parmesan and seasoning, and stir to distribute. Serve warm with roasted vegetables over the top. Enjoy!



Look at all those yummy veggies!


Lay down a nice bed of polenta


Top with vegetables


This dish makes a great fall dinner for those chilly SoCal nights. Yes I’m a wimp.


2 thoughts on “Roasted Vegetables over Polenta

  1. Yay! Being done with finals feels awesome 🙂

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