Creamy Parmesan Polenta with Roasted Balsamic Veggies

Polenta is a dish made from ground yellow corn and makes a fun base for many different toppings. You can use roasted vegetables like this recipe or opt for sauteed mushrooms, a veggie marinara sauce, chickpea masala, or anything you can think of that would go well with pasta!
Remember, the goal is to always make your meals both nutritious and delicious, so focus on keeping it as fresh and colorful as possible and of course, use your creativity to make it YOURS!

Ready in 30 minutes

Serves 4


  • 1 cup medium grain polenta meal

  • 4 cups water*

  • 4 Tbsp vegan butter

  • 1 Tbsp balsamic vinegar

  • 1/2 cup Violife Parmesan cheese*

  • 2 large bell peppers in different colors, diced in to 1" pieces

  • 2 zucchini, diced in to 1" chunks

  • 2 yellow squash, diced in to 1" chunks

  • 1 pint grape or cherry tomatoes, cut in half

  • 1/2 large red onion, thinly sliced

  • 2-4 garlic cloves, minced

  • 2 sprigs fresh rosemary

  • Himalayan pink salt


  • Preheat your oven to 425F

  • Lightly toss the peppers, zucchini, squash, onion, garlic and tomatoes in olive oil and place them on a large rimmed baking sheet. Roast until al dente, roughly 20 minutes. Remove from the oven, sprinkle the veggies with the rosemary, drizzle with your balsamic vinegar, and combine well.

  • Meanwhile, bring 4 cups of water (or veggie broth) to a boil in a large pot. Add in 1 tsp of salt. Using a measuring cup, slowly add in the polenta, while whisking at the same time. Whisk until the polenta begins to thicken, cover and reduce the heat to low and simmer.for another 25 minutes, stirring occasionally to ensure polenta doesn't stick to the bottom of the pot. If you want a thicker polenta, cook a bit longer, until it starts to pull away from the sides, roughly 30-40 minutes. Once its done cooking, stir in vegan butter, Parmesan and additional Himalayan pink salt as needed.

  • Serve the polenta in a bowl and top with roasted veggies. Add an extra sprinkling of cheese or an extra drizzle of balsamic if you'd like!


*You can swap the 4 cups of water for vegetable broth. I often like to utilize a ratio of 2:2

*Violife is my go to cheese, but feel free to use your favorite!

*Pack any leftover polenta in to a storage container. As it cools, it will form in to a block. At this point, you can slice it and fry it in a pan, or heat it up with a bit of water to get creamy polenta again.