Cheesy Polenta with Roasted Vegetables

Cheesy Polenta with Roasted Vegetables (1)

Top homemade polenta with warm roasted vegetables for the perfect autumn meal.


  • 1 cup (1-inch) pieces asparagus
  • 6 ounces cremini mushrooms, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 3 cups water
  • 1 cup polenta
  • 1/2 cup shredded vegan cheddar
  1. To prepare the vegetables, combine the asparagus and mushrooms in a baking dish and toss with the olive oil and salt. Roast at 400 degrees F for 15 minutes, until tender.
  2. Meanwhile, bring the water to a boil in a saucepan. Add the polenta; continue to cook, stirring constantly with a whisk, for about 5 minutes, or until the mixture thickens.
  3. Remove from heat and add the cheddar, stirring until the cheese melts.
  4. Serve the roasted vegetables directly over the polenta for a hearty “stew”.

Cheesy Polenta with Roasted Vegetables (2)


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