autumn/ cook at home/ Vegetarian

Creamy Polenta & Perfect Roasted Veggies

Creamy Polenta & Perfect Roasted Veggies

Creamy Polenta & Perfect Roasted Veggies will definitely come as a celebration for this autumn start. Just as they should be, hearty, earthy and incredibly delicious.

The glorious autumn is definitely here, you can feel it in the chilly morning air and by the plentitude of pumpkins that you can find in every supermarket or farmers’ market.

Speaking of, I have really big list of pumpkin based dishes that are about to be tested and published in here. So stay tuned for that πŸ™‚

Creamy Polenta & Perfect Roasted Veggies

To be honest, this recipes wasn’t meant to be cooked with purple potatoes, but seeing them at the farmers’ market, already made my choices much easier πŸ™‚ And you have to admit they are really cute and make a nice colour pop to any dish πŸ™‚

Purple potatoes can be found all year round in the supermarkets, but peak season is in fall. So go grab some, as they are rich in so many nutrients, and you’ll just love them roasted.

I chose to use these particular root vegetables as were at hand for me, better say, I had half of them in the fridge already.

But this dish will be a hit with pretty much any roasted veggies: squash, sweet potatoes, chickpeas or even juicy roasted tomatoes. It’s definitely up to your liking and preference.

What makes though this recipe very special is the creamy polenta that brings an extra flavour and richness to the whole dish.

Creamy Polenta & Perfect Roasted VeggiesThis creamy polenta is a bit different than the polenta (or mamaliga) we use to eat in Romania, or better say I am used to eat, as this can differ from area to area.

In my family we cook polenta more firm and dense and this creates a perfect combo with some hard sheep or goat cheese, butter and heavy cream or yogurt on top.

The only difference between creamy and hard polenta is the liquid quantity that’s used to cook the cornmeal. One asks for more liquid than the other. None of the results will be wrong, but for this recipe I simply chose to go for the creamy one.

I will write more on how to cook polenta in a future article, pretty soon πŸ™‚

Creamy Polenta & Perfect Roasted Veggies

In order to achieve perfect roasted veggies, one of the first rules to follow, once the veggies are in the roasting tray, is to leave some space between them for the steam to escape.

Otherwise the result will be some soggy potatoes or a mushy squash.

Season them with your favourite spices and herbs and drizzle a generous amount of olive oil for a nice crisp.

Once the veggies are perfectly roasted, serve them on top of creamy polenta and drizzle a fine lemon vinaigrette, slice some parmigiano, and add some freshly chopped parsley.

Creamy Polenta & Perfect Roasted VeggiesThis recipe is a tasty and easy lunch or dinner inspiration to be shared with family and friends.

I’ll leave you now with the recipe.

Don’t forget to drop me a comment if you try out this recipe, I’d love to hear your thoughts.



Creamy Polenta & Perfectly Roasted Veggies

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By Cori Costache Serves: 3-4
Prep Time: 10 mins Cooking Time: 55 mins - 1 hour

This recipe is a tasty and easy lunch or dinner inspiration to be shared with family and friends.


  • 10-12 small-medium sized purple potatoes
  • 2 beets
  • 4 carrots
  • 1 garlic head
  • a few thyme springs
  • 4 tbsp olive oil
  • 2 -3 tsp lemon juice
  • 1/4 bunch parsley or a few springs
  • 3 cups water
  • 3/4 cup cornmeal
  • 30g parmigiano
  • salt & pepper freshly grated



Wash the vegetables. Peel the beet and carrots. I chose to leave the purple potatoes with the skin on for a crispier bite. Cut the potatoes and the carrots in 4. Slice the beet (about 0.5 cm thick). Peel the garlic and halve the cloves.


Preheat the oven at 180C. Arrange the veggies in a roasting tray so they are left with some space in between for the steam to escape, and permit them to get a nice roast. Season with salt and pepper, thyme leaves and 2 tbsp of olive oil. Roast the veggies for 40 min, or until they get a nice golden crust and the edges start to char for a little bit.


Halfway through the roasting, bring water to boil at medium heat and season with salt. Add the cornmeal to the boiling water and start stirring so you avoid any lumps forming. Let the polenta boil on low heat, stirring frequently, until it thickens and starts spitting. Continue stirring (be careful at the spitting part) scraping the bottom of the pan to prevent scotching, until polenta becomes thicker (but still keeps a creamy consistency), and cook it for about 20 minutes.


Grate parmigiano and add it into the polenta, stirring to incorporate all the cheese.


Add 1/2 tbsp olive oil for a richer taste.


Turn off the heat and cover with a lid for 1-2 minutes so the polenta and all the flavours set nicely.


Prepare the lemon vinaigrette. Mix the remaining olive oil, lemon juice with a few pinches of salt.


Serve the creamy polenta immediately with the roasted veggies on top, a few lemon vinaigrette drizzles, fresh parsley and parmigiano.


Keep the remaining polenta in a container in the fridge and reheat it by grilling it for 3-5 minutes, searing or frying in a cast iron pan. Use the vegetable peeler to cut nice and thin parmigiano slices.


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