Creamy Polenta

with Roasted Vegetables and Fresh Arugula

  • 20 min
High in fiber
Vegetarian
A quick and easy dinner is 20 minutes away! Serve our beautiful parmesan polenta with roasted onion, bell pepper and zucchini with an arugula salad on the side. Dinner will be a guaranteed success!

Allergens: Dairy, Sulphite
Creamy polenta

Ingredients

1
Red Onion(s)
1
Red Bell Pepper(s)
1
Zucchini(s)
3 tbsp
Olive Oil (not included)
1/2
Vegetable Broth Cube(s)
3 cup(s)
Water for Vegetable Broth (not included)
200 ml
Milk
1/2 cup(s)
Cornmeal
2 tbsp
Butter (not included)
60 g
Parmesan
1/2 tbsp
Balsamic Vinegar
50 g
Arugula
4 g
Basil
Nutritional facts
Per serving
Amount / Serving
Calories
689 kcal
Total fat
40 g
Saturated Fat
10 g
Sodium
839 mg
Total Carbohydrate
68 g
Fiber
7 g
Sugar
13 g
Proteins
21 g

Instructions

Prepare the vegetables
1

Prepare the vegetables

Preheat oven to 400°F.

Chop the onion, the bell pepper and the zucchini into large pieces. Place on a baking sheet, drizzle with 2 Tbsp of olive oil (double for 4 ppl.), season with salt and pepper and bake for 10-13 min.

Make the polenta
2

Start the polenta

In a pot, bring the 1/2 broth cube (1 cube for 4 ppl.), 1.5 cups of water (double for 4 ppl.) and the milk to a boil. Over medium heat, slowly sprinkle the cornmeal into the liquid, whisking until it thickens.

Add the cheese
3

Cook the polenta

Stirring regularly with a wooden spoon, add 1.5 cups of water (double for 4 ppl.), 2 Tbsp of butter (double for 4 ppl.) and the parmesan into the cornmeal. Season with salt and pepper and mix well. Cook for 10-13 min.

Prepare the salad
4

Finish cooking and serve

In a bowl, mix 1 Tbsp of olive oil (double for 4 ppl.) and the balsamic vinegar. Toss with the arugula. Place the polenta (cornmeal) in the bottom of a plate. Top with grilled vegetables, arugula and basil.