Creamy Spinach Polenta With Roasted Vegetables Recipe

Name: Creamy Spinach Polenta With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, thickly sliced; 6 None baby eggplant, thickly sliced; 4 None plum tomatoes, quartered; 4 None portobello mushrooms, quartered; 2 tbsp olive oil; 2 cloves garlic, crushed; 2 1/3 cups milk; 1 cup polenta; 1/2 cup finely grated Parmesan cheese; 7 oz baby spinach, coarsely chopped

Servings: persons

2 medium zucchini, thickly sliced
6 None baby eggplant, thickly sliced
4 None plum tomatoes, quartered
4 None portobello mushrooms, quartered
2 tbsp olive oil
2 cloves garlic, crushed
2 1/3 cups milk
1 cup polenta
1/2 cup finely grated Parmesan cheese
7 oz baby spinach, coarsely chopped

1
Preheat the oven to 425u00b0F.
2
Combine zucchini, eggplant, tomato, mushrooms, oil and garlic, in single layer, in large shallow baking pan. Roast about 20 mins or until vegetables are tender.
3
Meanwhile, combine 2 cups of the milk and 2 cups water in a large saucepan; bring to a boil. Gradually add polenta in a thin steady stream, stirring constantly. Reduce heat to low; simmer, stirring, about 5 mins or until polenta thickens. Stir in cheese, spinach and remaining 1/3 cup milk.
4
Divide vegetables among serving plates; top with polenta. Sprinkle with additional Parmesan cheese, if desired.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium zucchini, thickly sliced, 6 None baby eggplant, thickly sliced, 4 None plum tomatoes, quartered, 4 None portobello mushrooms, quartered, and more.

Yes, Creamy Spinach Polenta With Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spinach Polenta With Roasted Vegetables

How did you like this recipe?

Frequently Asked Questions