68 minutes•Easy•Serves 1
Polenta with Roasted Vegetables and Pesto
By @chef1
A simple and flavorful dish featuring creamy polenta topped with roasted bell pepper, zucchini and tomatoes and vibrant pesto. Perfect for a quick and satisfying meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●80g Cornmeal, yellow, dry
- ●2 cups Water
- ●14g Butter
- ●0.25g Salt
- ●0.15g Black pepper
- ●1/4 cup Grated Parmesan cheese (optional)
- ●50g Red bell pepper, raw
- ●1 tablespoon Olive oil
- ●0.25g Salt
- ●0.15g Black pepper
- ●0.5g Italian seasoning or red pepper flakes (optional)
- ●2 tablespoons Pesto
- ●5g Parmesan cheese, grated (optional)
- ●50g Zucchini, raw
- ●50g Tomatoes, raw
Instructions
- 1Preheat oven to 400°F (200°C). Chop bell pepper, zucchini and tomatoes into bite-sized pieces. Toss with olive oil, salt, pepper, and any other spices. Spread on a baking sheet.
- 2Roast bell pepper, zucchini and tomatoes for 20-25 minutes, or until tender and slightly caramelized.
- 3While bell pepper, zucchini and tomatoes roast, bring water or broth to a boil in a saucepan. Gradually whisk in polenta, making sure there are no lumps.
- 4Reduce heat to low and cook, stirring frequently, for about 20-25 minutes, or until polenta is creamy and thickened. Stir in butter or olive oil, salt, pepper, and Parmesan cheese (if using).
- 5Spoon polenta into a bowl. Top with roasted bell pepper, zucchini and tomatoes and pesto. Sprinkle with Parmesan cheese, if desired. Serve immediately.
Recipe details
- Cuisine
- Italian-inspired
- Category
- Main course
- Preparation
- 20 minutes
Estimated total: 68 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
- oven preheat: 15 min planning allowance (oven_preheat)
- simple prep: 5 min planning allowance (simple_prep)
- boil heat: 10 min planning allowance (boil_heat)
- mix: 3 min planning allowance (mix)
- transfer: 2 min planning allowance (transfer)
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- Water: USDA liter portion weight
- USDA plain tap drinking water; unknown amount includes only documented zeros and omits nonzero sodium.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- Table salt; unknown quantity means sodium is omitted, not guessed.
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Excludes optional Grated Parmesan cheese (optional)
- Replace unspecified mixed vegetables with a measured three-vegetable mixture.
- Olive oil: USDA tablespoon portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Excludes optional Italian seasoning or red pepper flakes (optional)
- Pesto: USDA cup portion weight
- Selected refrigerated pesto sauce.
- Excludes optional Parmesan cheese, grated (optional)
- Recipe Studio chosen explicit quantity for an ingredient required by the written method.
- Recipe Studio chosen explicit quantity for an ingredient required by the written method.
- Parmesan cheese, grated (optional): Restore the original explicitly optional topping label; the chosen measured amount remains available to the cook but is excluded from the base nutrition. Original: {"item":"Parmesan cheese, grated","amount":"5g"}. Authored: {"item":"Parmesan cheese, grated (optional)","amount":"5g"}.
- Parmesan cheese, grated (optional): Restore the original explicitly optional topping label; the chosen measured amount remains available to the cook but is excluded from the base nutrition. Original: {"item":"Parmesan cheese, grated","amount":"5g"}. Authored: {"item":"Parmesan cheese, grated (optional)","amount":"5g"}.
- Cornmeal, yellow, dry: 80 g · USDA reference 168867
- Water: 473.18 g · USDA reference 173647
- Butter: 14 g · USDA reference 173430
- Salt: 0.25 g · USDA reference 173468
- Black pepper: 0.15 g · USDA reference 170931
- Grated Parmesan cheese (optional): optional ingredient excluded
- Red bell pepper, raw: 50 g · USDA reference 170108
- Olive oil: 13.5 g · USDA reference 171413
- Salt: 0.25 g · USDA reference 173468
- Black pepper: 0.15 g · USDA reference 170931
- Italian seasoning or red pepper flakes (optional): optional ingredient excluded
- Pesto: 31.5 g · USDA reference 171579
- Parmesan cheese, grated (optional): optional ingredient excluded
- Zucchini, raw: 50 g · USDA reference 169291
- Tomatoes, raw: 50 g · USDA reference 170457
polenta · roasted vegetables · pesto
Estimated nutrition per serving
679 calories · 10.5 g protein · 73.4 g carbohydrate · 38.5 g fat · 5.9 g fiber · 419 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Grated Parmesan cheese (optional); Excludes optional Italian seasoning or red pepper flakes (optional); Excludes optional Parmesan cheese, grated (optional) Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Wednesday
lunch
winter
Requested: 8 min
1 person
Craving: italian