Cheesy Polenta with Roasted Vegetables

polenta-with-vegetables Photo: Kate Sears; Styling: Dani Fisher


  • Olive oil cooking spray
  • 3 pounds eggplant, cut into 1/4-inch-thick slices
  • 4 large bell peppers, cut into wedges
  • 3 zucchini, cut into 1/4-inch-thick rounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups low-sodium chicken broth
  • 2 1/2 cups water
  • 1 1/2 cups instant polenta
  • 1/4 cup crumbled goat cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 12 fresh basil leaves


1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3–4 minutes per side or until golden. Transfer to plate; set aside.

2. Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.

3. Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.

    Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.
  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 353
Fat per serving: 4g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 14g
Carbohydrate per serving: 69g
Fiber per serving: 12g
Cholesterol per serving: 6mg
Iron per serving: 2mg
Sodium per serving: 207mg
Calcium per serving: 101mg

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