Dinner / American
Cheddar Polenta with Roasted Winter Veg
Creamy vegetarian cheddar polenta topped with caramelized winter vegetables and herbs for a cozy vegetarian dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 425°F (220°C). Toss the squash, Brussels sprouts, and red onion with the olive oil, maple syrup, 1/2 teaspoon salt, and pepper. Roast on a sheet pan until caramelized, 22 to 25 minutes.
Meanwhile, bring the broth and milk to a simmer in a saucepan. Slowly whisk in the cornmeal and remaining salt.
Cook the polenta over low heat, stirring often, until thick and creamy, 12 to 15 minutes. Whisk cornmeal in gradually to avoid lumps, then reduce the heat and stir along the base as it thickens.
Stir in the butter and vegetarian cheddar until melted and smooth.
Spoon polenta into bowls and top with the roasted vegetables and parsley.
0 of 5 steps complete
A little kitchen know-how
- Keep the polenta warm over very low heat with a splash of milk if it thickens too quickly.
- Cut the squash pieces evenly so everything caramelizes at the same pace.
- Finish with a drizzle of olive oil for extra richness.
Make it yours & keep it well
Use olive oil, unsweetened plant milk and a suitable dairy-free cheese instead of dairy; check labels.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store vegetables and polenta separately. Loosen polenta with milk or broth when warming, stirring until smooth.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
520 kcal · Protein 18 g · Carbohydrates 62 g · Fat 23 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use instant polenta?
Yes—follow the package timing, then stir in the butter and vegetarian cheddar once it thickens.
What other vegetables work here?
Try roasted carrots, cauliflower, or fennel for a similar sweet-savory topping.
Why does polenta become firm?
It sets as it cools. Reheat gently with added liquid for a spoonable texture, or slice the chilled polenta and brown it in a pan.
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