Hearty Herbed Veggie Topped Polenta

Transform your weeknight dinner with this Hearty Herbed Veggie Topped Polenta, a comforting yet wholesome dish that bursts with flavor and vibrant colors. Creamy, Parmesan-infused polenta serves as the perfect base for a medley of sautéed vegetables, including zucchini, red bell peppers, mushrooms, and cherry tomatoes, all seasoned with aromatic dried oregano, thyme, and a hint of crushed red pepper flakes for a subtle kick. Fresh basil and parsley brighten the dish, making it as visually appealing as it is delicious. Ready in just 50 minutes, this vegetarian recipe offers a harmonious balance of creamy and fresh textures, making it an ideal choice for a cozy night in or an elegant yet effortless dinner party centerpiece.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup polenta (coarse ground cornmeal)
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 0.5 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 2 tablespoons fresh basil, chopped
• 0.25 teaspoon crushed red pepper flakes
• 2 tablespoons fresh parsley, chopped, for garnish

Directions

Step 1

In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.

Step 2

Gradually whisk in the polenta, reducing the heat to low.

Step 3

Continue stirring frequently for 20-25 minutes until the polenta is thick and creamy.

Step 4

Remove the saucepan from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Cover and set aside.

Step 5

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 6

Sauté the diced yellow onion for 3-4 minutes until translucent.

Step 7

Add the minced garlic and cook for an additional 1 minute.

Step 8

Stir in the diced zucchini, red bell pepper, and sliced mushrooms. Cook for 5-6 minutes until the vegetables are tender.

Step 9

Add the cherry tomatoes, dried oregano, dried thyme, and crushed red pepper flakes to the skillet. Cook for another 2-3 minutes until the tomatoes soften slightly.

Step 10

Remove the skillet from heat and stir in the chopped fresh basil.

Step 11

Spoon the warm polenta onto serving plates or bowls.

Step 12

Top each serving with the sautéed vegetable mixture.

Step 13

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(2029.0g)

Amount per serving	% Daily Value*
Calories	1724.3

Total Fat 68.7g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 105.8mg	0%
Sodium 3257.5mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 20.3g	0%
Total Sugars 21.3g
Protein 47.3g	0%

Vitamin D 18.5IU	0%
Calcium 641.4mg	0%
Iron 8.4mg	0%
Potassium 2119.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 10.9%

Carbs: 53.6%