Goat Cheese Polenta with Vegetables
If you’re craving something that feels both rustic and refined, this Goat Cheese Polenta with Vegetables is exactly that. It’s the kind of meal that wraps you in comfort while still feeling light and full of goodness.
Polenta, often underrated, becomes luxuriously creamy when blended with tangy goat cheese. The roasted vegetables add texture and natural sweetness, balancing every bite. This dish works beautifully as a main course or a side for grilled meats, but it truly shines on its own a colorful, cozy plate that celebrates simple ingredients done right.
Creamy Goat Cheese Polenta with Vegetables is perfect for dinner parties, brunch gatherings, or even a weeknight indulgence, this recipe proves that comfort food can be both elegant and easy.
Goat Cheese Polenta with Roasted Vegetables
Course: Main Course, Side DishCuisine: Mediterranean, ItalianDifficulty: EasyVelvety goat cheese polenta paired with colorful roasted vegetables makes a satisfying and elegant meal. Creamy, savory, and bursting with flavor, this is comfort food with a gourmet twist.
Ingredients
- For the Polenta:
1 cup cornmeal (polenta)
4 cups water or vegetable broth
1 tbsp butter
½ cup crumbled goat cheese
¼ cup grated Parmesan cheese (optional for extra richness)
Salt and black pepper to taste
- For the Roasted Vegetables:
1 small zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried thyme or rosemary
Salt and pepper to taste
- Optional Garnish:
Fresh basil or parsley
Drizzle of olive oil or balsamic glaze
Directions
- Step 1 – Roast the Vegetables:
Preheat oven to 220°C (425°F).
On a baking tray, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, garlic powder, thyme, salt, and pepper.
Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized. - Step 2 – Cook the Polenta:
In a medium saucepan, bring water or broth to a gentle boil.
Slowly whisk in the polenta, stirring constantly to prevent lumps.
Reduce heat to low and cook for 15–20 minutes, stirring frequently until thick and creamy.
Stir in butter, goat cheese, and Parmesan (if using). Season with salt and pepper to taste. - Step 3 – Assemble and Serve:
Spoon the creamy polenta onto serving plates or bowls.
Top generously with roasted vegetables.
Garnish with herbs and a drizzle of olive oil or balsamic glaze for a beautiful finish.
Notes
- Kid-Friendly Note:
This dish has a creamy, mild flavor that even kids enjoy! For a kid-friendly twist, reduce the goat cheese slightly for a less tangy taste and top with colorful veggies they love, like corn, carrots, or sweet bell peppers.
