Polenta with spinach and roasted vegetables

Name: Polenta with spinach and roasted vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 pcs zucchini, sliced; 6 pcs eggplant, sliced; 4 pcs tomatoes, quartered; 4 pcs mushrooms, quartered; 30 ml olive oil; 580 ml milk; 500 ml water; 170 g cornmeal; 2 pcs garlic, minced; 40 g grated parmesan; 250 g spinach, chopped; to taste salt; to taste black pepper

A vegetarian dish of creamy polenta with spinach, complemented by roasted zucchini, eggplant, tomatoes, and mushrooms.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 475
Protein: 19 g
Fat: 16 g
Carbs: 68 g

Ingredients

for 4 servings

zucchini, sliced2 pcs
eggplant, sliced6 pcs
tomatoes, quartered4 pcs
mushrooms, quartered4 pcs
olive oil30 ml
milk580 ml
water500 ml
cornmeal170 g
garlic, minced2 pcs
grated parmesan40 g
spinach, chopped250 g
saltto taste
black pepperto taste

Method

8 steps

Preheat the oven to 200°C.
Place the sliced zucchini, eggplant, tomatoes, and mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the vegetables until tender for 20-25 minutes.
In a pot, bring the mixture of milk and water to a boil.
Gradually add the cornmeal, stirring constantly to prevent lumps.
Reduce the heat and cook the polenta until thickened, stirring occasionally.
Add the minced garlic, grated parmesan, and chopped spinach to the polenta, and stir until the spinach has wilted.
Serve the polenta hot, topped with the roasted vegetables.