Parmesan Polenta with Roasted Veg


1 cup Cornmeal
5 cups Stock, Chicken or Vegetable
3 Garlic cloves, minced
3 tbsp Butter
1/3 cup Parmesan cheese, freshly grated
2 Shallots, quartered
2 Carrots, peeled and sliced on a bias
8 Brussel sprouts , halved
5 Asparagus spears, sliced on a bias
Olive oil for sautéing and tossing vegetables
Salt to taste


  1. Start by sautéing the garlic with olive oil
  2. Add the stock, bring to a boil
  3. Whisk in the cornmeal slowly to prevent lumps
  4. Reduce heat to a medium low, cover with a lid, cook for 45 mins, whisk every 5-10 minutes to prevent burning
  5. Pre-heat oven to 450
  6. Meanwhile, pre heat a cast iron skillet then place shallots, carrots, and brussel sprouts cut side down to caramelize in olive oil
  7. Once veggies are caramelized add the asparagus to the pan then roast in the oven for 5 minutes
  8. After the polenta has cooked for 45 minutes whisk in the butter and parmesan cheese, polenta should be smooth and creamy when fully cooked
  9. Spoon the polenta onto your favorite serving dish then top with the roasted veg
  10. Enjoy!

Leave a Reply