Roasted Vegetables On Creamy Polenta Recipe

Name: Roasted Vegetables On Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGGIES:; 2 whole Zucchini Squash; 2 whole Crookneck Squash; 2 whole Patty Pan Squash; 2 whole Tomatoes; 1 whole Red Onion; 1 Tablespoon Extra Virgin Olive Oil; 2 sprigs Fresh Basil; 2 pinches Salt; 2 pinches Black Pepper; _____; FOR THE POLENTA:; 3 cups Water; 1 cup Polenta; 1/4 cups Non-dairy Cream Cheese (Tofutti Brand Or Use The Real Stuff); 1 Tablespoon Butter Substitute (Org Whipped Earth Balance); 1 teaspoon Salt, Or To Taste

Servings: persons

FOR THE VEGGIES:
2 whole Zucchini Squash
2 whole Crookneck Squash
2 whole Patty Pan Squash
2 whole Tomatoes
1 whole Red Onion
1 Tablespoon Extra Virgin Olive Oil
2 sprigs Fresh Basil
2 pinches Salt
2 pinches Black Pepper
_____
FOR THE POLENTA:
3 cups Water
1 cup Polenta
1/4 cups Non-dairy Cream Cheese (Tofutti Brand Or Use The Real Stuff)
1 Tablespoon Butter Substitute (Org Whipped Earth Balance)
1 teaspoon Salt, Or To Taste

1
Preheat oven to 450
2
For the Veggies:
3
Slice zucchini & crookneck in long thin strips.
4
Trim and quarter the patty pan squash.
5
Slice tomatoes.
6
Cut the onion in wedges.
7
Put all of the veggies in a bowl.
8
Drizzle olive oil over the veggies, just enough to prevent sticking. If you have a spray oil, that would be best.
9
Sprinkle everything with salt and pepper.
10
Spread out veggies in a single layer on cookie sheets or roasting pans and roast for 15 minutes.
11
Using a spatula, turn the veggies and roast for another 10 - 15 minutes until browned around the edges.
12
Serve on polenta, garnished with fresh basil.
13
For the Creamy Polenta:
14
Bring water to a boil in heavy pot.
15
Slowly pour polenta into boiling water as you whisk it.
16
Turn heat to slow and simmer until polenta is thick, about 15 minutes.
17
Turn off heat and stir in cream cheese and buttery spread.
18
Salt to taste.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE VEGGIES:, 2 whole Zucchini Squash, 2 whole Crookneck Squash, 2 whole Patty Pan Squash, and more.

Yes, Roasted Vegetables On Creamy Polenta 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.

That's it — enjoy your meal!

Roasted Vegetables On Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions