Creamy Polenta with Roasted Vegetables

Ingredients and Weight:

• 2 cups polenta flour
• 6 cups water
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 1 tsp salt
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 2 zucchini, chopped
• 1 eggplant, chopped
• 1 tbsp olive oil
• 1 tsp Italian seasoning

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. In a large saucepan, bring water and salt to a boil.
2. Gradually whisk in polenta flour, stirring constantly.
3. Reduce heat to low and simmer, stirring occasionally, until polenta is thickened and tender, about 25-30 minutes.
4. While the polenta is cooking, preheat oven to 400°F (200°C).
5. Toss vegetables with olive oil, Italian seasoning, and salt and pepper to taste.
6. Roast vegetables on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
7. Stir Parmesan cheese and butter into the cooked polenta.
8. Serve the polenta topped with the roasted vegetables.

Nutritional Information:

(per serving) - Calories: 400 - Fat: 15g - Carbohydrates: 50g - Protein: 20g

Dish Characteristics:

• Creamy and comforting
• Well-balanced flavors of roasted vegetables
• Cheesy and flavorful
• Suitable for vegetarian and gluten-free diets

User Comments:

• "This polenta is amazing! The roasted vegetables add such a delicious flavor."
• "I've never been a fan of polenta before, but this dish changed my mind. It's so creamy and cheesy."
• "Perfect for a cold winter night. It's hearty and satisfying."

Special Precautions and Tips:

• Use coarse polenta flour for a creamier texture.
• Add more water or broth to the polenta if it becomes too thick.
• Roast the vegetables until they are tender but slightly browned for the best flavor.
• Sprinkle with chopped parsley or basil for a fresh touch.