Side Dishes > Gluten-Free Side Dishes > Naturally Gluten-Free Sides > Polenta (GF)

Creamy Herbed Polenta with Roasted Vegetables

A comforting and flavorful gluten-free side dish featuring creamy polenta infused with fresh herbs, topped with vibrant roasted vegetables. Perfect for a hearty meal.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 1 cup Polenta (coarse ground)
  • 4 cups Vegetable Broth
  • 1/2 cup Milk (dairy or non-dairy)
  • 2 tablespoons Butter or Olive Oil
  • 2 tablespoons Fresh Herbs (rosemary, thyme, parsley), chopped
  • 1/4 cup Parmesan Cheese (optional, omit for dairy-free)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 4 cups, chopped Assorted Vegetables (bell peppers, zucchini, eggplant, onions)
  • 2 tablespoons Olive Oil (for roasting vegetables)
  • 2 cloves, minced Garlic
  • Balsamic Glaze (optional)

Roasting the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped vegetables with olive oil, minced garlic, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Preparing the Polenta

In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, ensuring no lumps form. Reduce the heat to low and simmer, stirring frequently, for about 25-30 minutes, or until the polenta is creamy and thickened. Stir in the milk, butter (or olive oil), fresh herbs, and Parmesan cheese (if using). Season with salt and pepper to taste.

Serving

Spoon the creamy polenta onto plates or into bowls. Top with the roasted vegetables. Drizzle with balsamic glaze, if desired. Serve immediately.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.)
Calories: 90-120 kcal, Carbohydrates: 15-20g, Protein: 2-4g, Fat: 2-5g

Other Considerations for Nutrition

Using vegetable broth with low sodium and adding less salt to recipe will significantly reduce sodium content. Serving size affects calorie and macro intake, adjust to needs.

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FAQ

  • Can I use different vegetables?

    Yes, you can use any vegetables you like. Root vegetables like carrots and potatoes, broccoli, and Brussels sprouts are also great choices.
  • Can I make this recipe vegan?

    Yes, substitute the butter with olive oil, use a plant-based milk alternative, and omit the Parmesan cheese.
  • How do I store leftover polenta?

    Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a little extra liquid to restore its creamy consistency.