Name: Polenta, Roasted Vegetables & Peppered Parmesan Crisps Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 cup of polenta; 4 cups of vegetable broth; 1 cup of Parmesan cheese, grated; 1 tsp of black pepper; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 eggplant, diced; 2 tbsp of olive oil; Salt, to taste; Fresh parsley, for garnish

Polenta, Roasted Vegetables & Peppered Parmesan Crisps Recipe

Ophelia Gray Modified: June 15, 2024

Photos of Polenta, Roasted Vegetables & Peppered Parmesan Crisps Recipe

How To Make Polenta, Roasted Vegetables & Peppered Parmesan Crisps

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

1 cup of polenta
4 cups of vegetable broth
1 cup of Parmesan cheese, grated
1 tsp of black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 eggplant, diced
2 tbsp of olive oil
Salt, to taste
Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and cook according to package instructions, stirring frequently, until thick and creamy.
Meanwhile, on a baking sheet, toss the sliced bell peppers, zucchini, and diced eggplant with olive oil. Season with salt and spread the vegetables in a single layer. Roast for 20-25 minutes until tender and slightly caramelized.
In a separate bowl, combine the grated Parmesan cheese and black pepper. Line another baking sheet with parchment paper, then evenly sprinkle the cheese mixture into thin circles. Bake for 5-7 minutes until the cheese is golden and crispy.
To serve, divide the creamy polenta among plates. Top with the roasted vegetables and finish with the peppered Parmesan crisps. Garnish with fresh parsley.

Nutrition

Calories : 390kcal
Total Fat : 20g
Saturated Fat : 6g
Cholesterol : 38mg
Sodium : 811mg
Total Carbohydrates : 40g
Dietary Fiber : 6g
Sugar : 7g
Protein : 14g

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