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Rosemary Polenta with Roasted Veggies

If you've been craving belly-warming home-cooking in this cold weather, this fits the bill. Rich polenta, aromatic rosemary, and yummy roasted veggies.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Calories 255kcal


  • 4 ounce small mushrooms, cut in halves
  • 1 red bell pepper, sliced
  • 2-3 cups broccoli florets
  • 1 medium zucchini, sliced into rounds
  • 1 clove garlic, minced
  • 2 Tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 4 cups vegetable stock/broth
  • 1 cup cornmeal
  • ½ teaspoon dried rosemary
  • 2 Tablespoon butter
  • cup parmesan cheese, shredded
  • (optional: arugula or other greens)


  • Heat oven to 450 degrees. Meanwhile, put veggies and garlic in a large bowl. Toss with olive oil and seasonings.
  • Transfer veggies to a baking sheet, making sure they aren't overlapping. Pop veggies into the oven and roast until the meal is ready to be served, ~18 mins.
  • Meanwhile, heat broth in a medium pot. Bring to a boil. Slowly whisk in cornmeal & rosemary. Once smooth, reduce heat to low, stirring occasionally, for 10 minutes. Once polenta is thick and creamy, remove from heat and stir in butter and cheese. 


  • To serve...your roasted veggies can go on top of polenta, next to polenta or mixed into the polenta. I served mine with some arugula greens on the side.
  • While super easy, this recipe uses the full 28 mins allotted. Prep your veggies while the oven heats up, and then roast the veggies for the reminder of the time. If your oven takes longer than 10 mins to heat up, this might not be the recipe for you OR you should allow extra time.
  • There will be a period of downtime in the middle of cooking, when the veggies are roasting in the oven and the polenta is simmering in the pot. Use this time to set the table, check on your kids, etc.
  • Make it vegan & dairy free! Super easy. Just eliminate the cheese and make sure your veggie stock/broth is vegan. The one we suggest, Better than Bouillon, definitely is. To add extra flavor, sprinkle some Nutritional Yeast on top of the dish. Also make sure your butter is dairy-free and oil-based, i.e. Earth Balance.


Serving: 1serving | Calories: 255kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 1047mg | Potassium: 384mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 59mg | Calcium: 157mg | Iron: 1mg