Roasted Veggies Over Creamy Polenta Recipe

Name: Roasted Veggies Over Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb asparagus, cut into 1 inch pieces; 3 small zucchini, 1/4 inch slices (or equivalent); 1 red onion, sliced into 3/4 inch chunks; 1 garlic clove, minced; 1 teaspoon olive oil; 1 1/2 tablespoons red wine vinegar; 1 teaspoon Splenda sugar substitute; 1 3/4 cups skim milk; 1/2 cup cornmeal; 1/4 teaspoon sea salt (optional); 1/2 teaspoon basil (optional) or 1/2 teaspoon rosemary (optional); 2 tablespoons parmesan cheese, freshly grated

Servings: persons

1/2 lb asparagus, cut into 1 inch pieces
3 small zucchini, 1/4 inch slices (or equivalent)
1 red onion, sliced into 3/4 inch chunks
1 garlic clove, minced
1 teaspoon olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon Splenda sugar substitute
1 3/4 cups skim milk
1/2 cup cornmeal
1/4 teaspoon sea salt (optional)
1/2 teaspoon basil (optional) or 1/2 teaspoon rosemary (optional)
2 tablespoons parmesan cheese, freshly grated

1
Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
2
Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
3
While veggies are roasting, combine red wine vinegar and splenda, set aside.
4
Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
5
Remove veggies from oven and pour red wine mixture over top, stirring to combine.
6
Top polenta with veggies and grated parmesan cheese.

180

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 lb asparagus, cut into 1 inch pieces, 3 small zucchini, 1/4 inch slices (or equivalent), 1 red onion, sliced into 3/4 inch chunks, 1 garlic clove, minced, and more.

Yes, Roasted Veggies Over 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 Veggies Over Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions