Name: Parmesan Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1-2 teaspoons salt; 2 bell peppers in assorted colors; 1 pint grape or cherry tomatoes; 4 tablespoons butter; ½ red onion; 2 teaspoons chopped fresh thyme or rosemary; 1 tablespoon balsamic vinegar; 1 cup coarse cornmeal; 1 small eggplant; ½ cup freshly grated Parmesan cheese; 1/2 teaspoon crushed red chili flakes; 2 garlic cloves; 3 small or 2 medium-sized zucchini; Kosher salt; 2 tablespoons extra-virgin olive oil

parmesan polenta

Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side.

Milk

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Seasonings

gram

salt

Fresh Vegetables

bell pepper

grape tomato

Butter & Margarine

butter

red onion

fresh thyme

Vinegar

milliliter

balsamic vinegar

Flour & Meal

cornmeal

eggplant

Cheese

parmesan cheese

red pepper flakes

garlic

zucchini

Oils

extra virgin olive oil

Total polyunsaturated fatty acids

Vitamin C

Vitamins

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Choline

Pantothenic acid (B5)

Water

Selenium

Minerals

Cholesterol

Vitamin E

Zinc

Sodium

Calories from Fat

Potassium

Phosphorus

Magnesium

Iron

Calcium

Niacin (B3)

Thiamin (B1)

Manganese

Copper

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Alpha-carotene

Lycopene

Riboflavin (B2)

This cheesy parmesan polenta is soft, creamy, and quick to make! It's topped with seasonal vegetables and poached eggs for a nutritionally-balanced, healthy, and comforting meal. This recipe is vegetarian and gluten-free.

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Parmesan Polenta with Roasted Vegetables

Baking Goods

Produce

Dairy

Condiment & Toppings

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Parmesan Polenta with Roasted Vegetables

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