Polenta in a bowl with roasted zucchini, carrots, corn, chilis, and onions

Roasted Summer Veggies over Polenta

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Roast a mix of your favorite summer vegetables until they melt into a delicious saucy topping to spoon over savory polenta.

Cliff Notes:
Chop your favorite summer vegetables to equal four cups (strongly suggested you include tomatoes), mix with olive oil, salt, pepper, and dried basil. Bake (or air fry) at 400° for 20 minutes until soft and saucy. Cook polenta with chicken broth. Season with salt and pepper, mix in butter and Parmesan cheese. To serve, spoon roasted veggies over the polenta, then drizzle with olive oil and sprinkle with Parmesan cheese.

Make It Your Own:
– Use any combination of vegetables, as many or as few as you like (although I highly recommend including tomatoes for the sauciness).
– Instead of basil, season with thyme, rosemary, or oregano.
– Use vegetable broth instead of chicken broth to make it vegetarian.
– Add chicken or shrimp to make it a full meal
– Serve over rice, potatoes, cauliflower rice, or zoodles.

Simplify It:
– Buy pre-cut vegetables from the produce department.

Summer is all about the vegetables – fresh veggies are everywhere. While salad is often the go-to vehicle for enjoying the garden’s bounty, I can only eat so many salads. That’s when I start turning to new ways to bring them to the table.

While polenta is often thought of as a comfort food, when paired with this vegetable-forward topping, it simply screams summer.

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