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    You are in: Home / Recipes / Roasted Veggies over Creamy Polenta Recipe
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    Roasted Veggies over Creamy Polenta

    Roasted Veggies over Creamy Polenta. Photo by Gatorbek

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Brooke the Cook in WI's Note:

    Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes!

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    Units: US | Metric


    1. 1
      Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
    2. 2
      Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
    3. 3
      While veggies are roasting, combine red wine vinegar and splenda, set aside.
    4. 4
      Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
    5. 5
      Remove veggies from oven and pour red wine mixture over top, stirring to combine.
    6. 6
      Top polenta with veggies and grated parmesan cheese.

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    Ratings & Reviews:

    • on April 04, 2008


      This is a good base recipe, but I feel like it needs a little tweaking. The veggies turned out very flavorful - the instructions don't say what to do with the garlic clove or the olive oil, so I sliced two medium sized garlic cloves with the veggies, then used olive oil spray to coat them evenly during roasting. I also added half a red bell pepper, yum! The polenta was very creamy, but needed some seasoning. I added about a teaspoon of kosher salt, but we felt like it still needed something... Unfortunately, I was out of parmesan for sprinkling on top, I'm sure that would have added to the great flavor in the veggies.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2012


      This dish was a hit, but did require a few alterations on my part. Following the advice of another reviewer, I used a red, orange, and yellow bell pepper instead of asparagus, since I couldn't get organic asparagus. I added an extra clove of garlic as well. When these veggies are more in season, I could see using asparagus, bell peppers, broccoli, you name it, it would taste good in this recipe! I don't usually like zucchini, but this way, it was good, and I'm glad I tried it. I also used regular sugar for the dressing. Now, the polenta is really where I expanded on the recipe, since some reviews stated it was bland. I used BOTH basil and rosemary, dried, 1/2 teaspoon of each; added two small-ish cloves of garlic, minced; threw in a few decent sized pinches of parmesan cheese; increased the salt to 1/2 teaspoon; and used 2% milk. Believe me, it was NOT bland! It tasted fantastic. Put together, it served as a light dinner for two hearty appetites, and will go into my keeper file. =) Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2010


    Read All Reviews (7)


    Nutritional Facts for Roasted Veggies over Creamy Polenta

    Serving Size: 1 (408 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 215.6
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 1.2 g
    Cholesterol 5.8 mg
    Sodium 165.0 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 4.8 g
    Sugars 5.9 g
    Protein 12.3 g

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