Roasted Spring Vegetables over Polenta
A medley of roasted spring vegetables like radishes and sugar snap peas served over bed of creamy, cheesy polenta is a delicious way to welcome the change of seasons.
I love the longer days that come along with the arrival of Spring. I was so excited that I didn’t have to turn my headlights on when I drove home from work the other night! It finally feels like winter is almost over.
My cravings have definitely shifted, too. I’m suddenly in the mood for meals that are a little lighter– and a lot greener. My diet has been sorely lacking vegetables lately.
This cheesy polenta topped with roasted spring vegetables is exactly the kind of meal I like eating this time of year.
The polenta is warm, creamy, and super cozy.
The vegetables are fresh and seem new and exciting after weeks of eating hearty winter vegetables.
And it’s so easy to make.
You’re going to love it!
Ingredients You’ll Need
Asparagus. Look for long, thin spears with a bright green color. Nothing says Spring quite like them!
Radishes. If you’ve never roasted radishes before, you’re in for a treat! The have a creamy, potato-like texture with a subtle peppery flavor.
Zucchini.
Snow Peas.
Red Onion.
Vegetable broth.
Instant polenta or grits.
Shredded mozzarella cheese. I used lactose-free cheese here, but any mozzarella will work just fine!
Fresh basil. Because nothing brightens up a meal quite like a sprinkle of fresh herbs over the top.
Variations
- Top this polenta with whatever roasted spring vegetables are your favorite. This recipe is a great way to clean out your fridge. I also love just walking around the produce section and grabbing whatever looks good.
- Try another cheese. Monterrey Jack, Parmesan, and Gruyere are all really great choices.
- Add a drizzle of balsamic vinegar, pistachio pesto, or a generous sprinkle of parmesan cheese to give your leftovers new life.
How to make cheesy polenta
Polenta might look fancy, but it’s one of the easiest side dishes to make.
I like mine to be super creamy, so I always use more liquid than the package calls for, especially since I also add a ton of mozzarella.
A ratio of about 6 cups of liquid to every cup of cornmeal is perfect. I also stir in a big pat of butter or a good glug of olive oil at the end to help prevent it from setting up too quickly.
To make the polenta, start by bringing a combination of vegetable broth (there’s a GREAT recipe for homemade garden vegetable broth in my book) and of water to a boil.
Turn down the heat and slowly whisk in 1 cup of instant polenta a little bit at a time. Cook for 1 minute until the polenta is creamy and smooth.
Finally, stir in the cheese, butter and olive oil.
If the polenta seems too stiff, you can stir in another cup of water or broth.
Roasted Spring Vegetables Over Creamy Polenta
Ingredients
- 1 bunch asparagus cut into 2-inch segments
- 1 bunch radishes quartered
- 1 small zucchini cut into big chunks
- ¼ cup snow peas
- ¼ red onion chopped (about 1/2 cup)
- 1 Tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
- 1 cup polenta instant
- 1 cup shredded mozzarella
- 1 Tablespoon butter or olive oil
- 2 Tablespoons chopped fresh basil
Instructions
- Heat your oven to 350°F.
- Toss the asparagus, radishes, zucchini, snow peas, and onion with olive oil and season generously with salt and pepper. Spread onto a sheet pan in a single layer and roast until tender and beginning to char, about 30 minutes.
- Meanwhile, combine the vegetable broth and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Slowly whisk in the polenta and cook for 1 minute, until smooth and creamy.
- Stir in the mozzarella and butter. If the polenta is too thick, stir in a little more broth or water to loosen. Season to taste with salt and pepper.
- Spoon the polenta in a serving dish; top with roast vegetables and fresh basil.
- Serve immediately.
